Slowly heat 2 tbsp of olive oil with the clove garlic in a pot over low heat, then add the mussels and close the pot with a lid until the mussels are open.
When the mussels have cooled, separate the shell from the interior (leave some mussels to decorate the dishes) . Strain the cooking water from the mussels and save her. Chop the onion, clean the artichokes and cut their heart into small strips.
In a large frying pan, over low heat, heat up 3 tbsp of olive oil with a clove of garlic and the onion chopped, then add the artichokes and toss it for 5 minutes.
Add the mussels’s cooking water and cook for about 10 minutes.
When the artichokes are cooked, add the mussels.
Now, cook the Lemon Fettuccine in plenty of salted boiling water, drain the pasta and toss it in the pan with the mussels sauce.
Serve adding a few of mussels with the shell to garnish and enjoy!