Clean the artichokes removing the stalks, the harder leaves and the tips. Slice them in half, clean the inside and slice them into thin segments and soak them in cold water acidulated with lemon juice. Wash and mince the parsley; peel and crush the clove of garlic.Pour some oil in a saucepan and golden the garlic; once drained and dried add the segments of artichokes fry until brown for 2 minutes and stir with a wooden spoon. Sprinkle the artichokes with the chopped parsley, pour half a glass of warm water, add salt and pepper, cover and cook for ten minutes.Remove the garlic and blend the artichokes in a mixer until the mixture is blended and smooth; put it in the saucepan again, add the cream, bring it to a boil and cook for about 3-4 minutes. In the meanwhile, cook the pasta in plenty of boiling salted water. Drain it al dente, season it with the artichoke sauce, sprinkle the remaining chopped parsley and the parmesan cheese and serve warm.