Baked Tripoline with artichokes

Clean the artichokes, removing the stalks, the tougher leaves and pointy tops.Sslice them in half, remove any prickly chokes, slice them into segments and soak them in a bowl with a squeeze of lemon juice.Rinse, dry and chop the parsley; peel, rinse and finely chop the shallot.Then heat some oil in a saucepan add the shallot and fry until soft but not golden; add the segments of the drained and dried artichokes and brown lightly.Season with a pinch of salt and pepper and simmer, covered, for 7-8 minutes, stirring from time to time with a wooden spoon.At last sprinkle them with the chopped parsley. Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and mix it with 2/3 of the artichoke sauce, with half of the grated Emmental and stir delicately.Butter grease a pyrex, pour half of the pasta, place the leftover artichokes, sprinkle with grated Emmental and finish with the pasta.Add the leftover grated Emmental, put the pyrex in a preheated oven at 200 °C for about 10 minutes serve the pasta au gratin and warm.