Clean and trim artichokes; cut in half lengthwise. Remove the choke, leaving the heart and tender bottom leaves. Place the halves into a bowl of cold water and lemon juice to prevent artichokes from turning black.
Drain artichokes and place in lightly salted boiling water for 10 minutes. Transfer to a bowl filled with ice water immediately to stop the cooking process. Thinly slice artichoke hearts into 1/4-inch slices and put into a bowl. Add tomatoes, basil, parsley, and garlic; toss well.
Bring a large pot of salted water to a boil, add pasta and boil for 10 to 15 minutes, or until al dente. Drain and rinse under cold running water to stop the cooking process. Transfer pasta to a serving bowl and toss with 1/4 cup of the fruttato olive oil to prevent sticking.
Add the artichoke and tomato mixture to the pasta and pour in the remaining fruttato olive oil. Toss well and season to taste. Toss with the ricotta salata before serving.
Beverage pairing: Sibilla Falanghina Campi Flegrei, Italy. Falanghina is an ancient variety found growing on the rocky slopes of Southern Italy. It has pointed green, herbal notes mixed with flowers and soft stone fruit. This all comes together in this medium-bodied, dry wine, which makes it a great example of the grape, as well as a good match with this recipe. The basil and parsley will play to the wine’s affinity for herbs, while the artichoke will mesh with its greenness.
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