Dice the lard. Clean the artichokes, removing the stalk, the tougher leaves and the pointy tops; slice them in half, remove the prickly choke, slice them into segments and soak them in a bowl with cold water with lemon juice. Clean the parsley and once delicately dried chop it finely; peel the garlic and chop finely.Heat the oil in a pan, add the garlic and fry until soft but not golden, once drained and dried add the artichokes and brown for 3 minutes over a high heat, season with a pinch of salt and a grind of pepper, cover the pan and simmer for 3-4 minutes; then sprinkle with a pinch of parsley.Brown the lard in a non-stick pan and golden evenly. Place the eggs in a bowl with the grated parmesan and the pecorino, the milk, a pinch of salt and whisk gently with a fork. In the meanwhile cook the penne in plenty of boiling salted water, drain al dente, keep aside a few spoonfuls of cooking water and toss them in the pan with the lard, add the cooking water and the artichokes.Flavour the pasta, mixing well with a wooden spoon. Remove the pan from the heat, pour the egg mix and the cheese and season with a grind of black pepper. Place the pan over a medium heat for a few more seconds then remove, sprinkle with parmesan and the chopped parsley and serve warm.