Wash the artichokes then cut them in half to remove the fuzzy choke. Dice the halves and sautée in a frying pan with a clove of garlic and 3 tablespoons of oil. Add the white wine and continue cooking until tender. In the meantime, wash and dice the cherry tomatoes.Cook in a frying pan with the chilli pepper, a clove of garlic and 2 tablespoons of oil for 20 minutes, then remove the garlic and blend the sauce. Add the cooked artichokes and a pinch of salt. Remove the crust and dice up the taleggio cheese.Cook the pasta for approx. 10 minutes and drain just before becoming al dente. Toss together with the sauce and 50g of grated parmesan cheese. Grease an oven dish and lay out the Candele in layers of pasta, sauce and taleggio cheese.Sprinkle the remaining grated parmesan cheese over the top. Bake au gratin.