To prepare the striped lumaconi with squid and artichokes tufts, braise the artichokes: clean them, removing all the outer leaves until the artichoke hearts are obtained. Cut in half, clean them very thin and cook them in a pan with the pasta cooking water and a pinch of salt for about 20 minutes. Chop the parsley and half a chilli pepper. Clean half an onion and wild fennel, taking care to put only the leaf. Finely chop everything. Fry the two mince in a non-stick pan with a little oil. Add the calamari, salt and pepper immediately. When the squid tuft is well toasted, add the tomato and cook for about 20 minutes. Cook the pasta al dente in salted water. Put the squid sauce in the pan with the artichokes. Drain the striped lumaconi and mix well with the sauce so that the pasta is filled with seasoning. Finally, garnish with a turnip, a basil leaf and a drizzle of raw oil.