Prepare the Artichokes:

If using fresh artichokes, trim the tops and remove the tough outer leaves. Slice them into quarters and remove the fuzzy choke in the center.

Soak the cut artichokes in water with lemon juice to prevent browning.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Sauté the Garlic and Artichokes:

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the prepared artichokes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the artichokes. Toss everything together, adding a little reserved pasta water to help the sauce coat the pasta.

Stir in the grated Pecorino cheese, chopped parsley, salt, and pepper to taste. Mix until the cheese is melted and everything is well combined.

Serve:

Serve the pasta hot, garnished with additional Pecorino cheese and a sprinkle of fresh parsley. Drizzle with a bit of olive oil if desired.

Variations:

Vegetarian/Vegan: Replace Pecorino with a vegan cheese alternative or nutritional yeast for a dairy-free option.

Gluten-Free: Use gluten-free pasta instead of traditional pasta.

Additional Ingredients: Feel free to add other vegetables like peas or spinach for extra nutrition and color.