Prepare the artichokes by slicing them into eighths after soaking them in water acidulated with lemon juice (see tip for full explanation).
Heat the olive oil in a pan, add the garlic and cook gently for 1 minute. Add the artichokes and half a glass of water, cover and cook over a low heat for 10 minutes, until the artichokes are tender. Season with salt and pepper.
Wash the clams thoroughly in cold water, discarding any with cracked or open shells, then set aside.
Place a large pan over a high heat, add the clams, white wine and parsley, then cover and cook for 3–4 minutes, until all the clams have opened.
Leave to cool, then strain through a fine sieve, reserving the cooking juices. Remove the clams from their shells, leaving a few in their shells to look pretty. Add all the clams to the artichokes with their cooking juices.
Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving a little of the cooking water. Add the pasta to the artichokes, together with a spoonful or two of the pasta water to loosen the sauce if necessary. Toss together and cook over a low heat for 2 minutes. Adjust the seasoning and serve.
