Brown the garlic in oil, and when it gets a golden colour add artichokes cut into small slices, and cook for a few minutes, then add the wine, let evaporate. Finally add the clams, a little 'of parsley, a ladle of water (took from the boiling scialatelli) and cover the pan, and cook until the clams are open. Apart boil the scialatelli pasta in a large pot containing 6 liters of water, drain them al dente (about 8 min.) Then skip in a pan by adding cheese and fresh parsley. Serve hot.
