Preparation

1. Bring plenty of water to the boil, adding salt when it begins to bubble.

2. Clean the artichokes, cut in half and remove the hard outer leaves, stalks, thorny tips and internal tufts of hair, then cut into small thin slices.

3. Brown the lightly crushed clove of garlic in a pan with the oil and butter, add the artichokes when the garlic begins to go golden, season with salt, add a few teaspoons of water, and cook for about five minutes stirring all the time. Flavour with the marjoram and add the flakes of tuna, having first dispensed with the oil.

4. Cook the pasta, drain it, and then add the sauce, mixing thoroughly. Serve immediately.

Just as good: add a finely diced tomato to the artichokes whilst they are cooking.