Clean the artichokes removing the stalks and the rougher and pointy leaves; slice them in half and remove the inside prickly choke, rinse them well and slice them finely.Also slice the onion and fry until soft in a saucepan with 3 tbsp of oil. Add the artichokes to the onion, season with salt, stir well with a wooden spoon and, after a few minutes, ladle the vegetable mix with the vegetable broth.Lower the heat and simmer for 20 minutes, stirring from time to time. Just before it is ready add the washed dried and finely chopped parsley.In the meanwhile cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and add it to the artichoke sauce, add the mozzarella chunks, stir it well and pour it in a pyrex dish, previously greased with the leftover oil and the breadcrumbs.Sprinkle the top with grated parmesan. Place the pyrex dish into a preheated oven at 220 °C for about 15 minutes until the parmesan reaches a golden brown and the top is nice and crusty. Serve warm.