Remove the tougher leaves of the artichokes, slice them in half and remove the prickly choke. Slice them into very thin segments and soak them immediately in cold water and lemon juice to prevent them from blackening.
Clean the leek removing the roots and outside leaves and slice it lengthways into strips. Trim the courgettes, dry them and slice them into strips too. Blanch the tomatoes in a pan with boiling water, drain them and once peeled, deseeded and drained slice them into strips. Heat a dash of oil in a pan, add the leek with the slightly crushed garlic and fry until soft but not golden; add the artichokes and brown for 4 minutes, mixing from time to time with a wooden spoon, then add the courgettes and flavour for 2 minutes.
Add the tomatoes, a pinch of salt and pepper and simmer for 7-8 minutes. Finely add the chopped parsley to taste. In the meanwhile cook the pasta in plenty of boiling water, drain it al dente, mix it with the sauce and serve warm.
Presentation advice: to thicken this pasta dish spread a light cream made of single cream and parmesan over the individual helpings.