Sagne incannulate with artichokes

Ingredients for 6 people:

4 artichokes
200 g ricotta cheese
parsley
1 onion
salt and pepper
500 g Sagne incannulate
grated parmesan
4 or 5 Apulian small tomatoes
extra virgin olive oil

METHOD

Brown the onion in the oil, add the tomatoes, the artichokes, previously sliced finely and soaked in water and lemon juice so as not to darken. Cook for about 1Ο minutes. Add salt, pepper and chopped parsley. Meanwhile, cook the pasta in lots of salted boiling water. Mash the ricotta cheese and mix it to the arti¬choke sauce. Strain pasta al dente and add the sauce mixing well. Sprinkle with grated parmesan and serve.