Rinse the carrot and dice it; clean the artichoke and slice it into fine segments, then put it in a bowl of water and lemon. Clean the mushrooms, rinse them in cold water, dry them and cut them into slices.Peel and separately chop the garlic and onion, then do the same with the parsley. Place 2 tbsp of oil in a saucepan and fry the onion until soft but not golden. Add the diced carrot with the peas and brown; season with salt and pepper, add a ladle of warm water and simmer for 10 minutes.Pour the leftover oil in a saucepan and fry the garlic until soft without allowing it to colour. Once drained, add the segments of artichokes and brown them briefly. Add the mushrooms, a pinch of salt and pepper and simmer for 3-4 more minutes.Then place the mushrooms and the artichokes in the pea and carrot mixture, then simmer for another 5 minutes. Aside cook the pasta in plenty of boiling water, drain it al dente and mix it with the vegetable ragù, sprinkle with parmesan and parsley and serve warm.