Remove the tougher leaves of the artichokes, slice them in half and remove the prickly choke. Slice them into fine segments and immediately after soak them in a bowl of water and lemon juice which prevents them from darkening.Clean the leek, removing the outer and harder leaves, rinse it well and slice it into strips lengthways. Trim the courgettes, rinse them, dry them and chop them into strips. Blanch the tomatoes in boiling water, drain them, peel them and deseed them, drain them from the vegetation juice and slice them into strips.In a saucepan heat a dash of oil, add the leek and garlic, peeled and gently crushed, then fry until soft but not golden; add the artichokes and brown them for 4 minutes, stirring from time to time with a wooden spoon, mix the courgettes in and flavour for 2 minutes.Add to this mixture the tomatoes, a pinch of salt and pepper and simmer over a gentle heat for 7-8 minutes. Once rinsed and chopped add parsley to taste. In the meanwhile, once broken up in irregular bits, cook the candele, drain them al dente, season them with the sauce and serve warm.Presentation tips. To thicken dress the pasta already served in individual dishes with a light sauce made with single cream and parmesan.