Trim the artichokes, peel back the outer leaves until they break at the base. Keep removing leaves until you reach the pale green heart. Mescolate per far amalgamare tra di loro i sapori.
If the stem is still attached, cut it down to 1/2 inch (12 millimeters), then trim the stem and base to remove any dark green or brown parts.
When all the artichokes are trimmed, cut them in half lengthwise and slice thinly.
Saute the garlic with some olive oil and add the sliced artichokes (previously boil) along with some parsley, anchovies and a little bit of red pepper (as you wish).
In the meantime cook Filotea spaghetti chitarra , for 4 minutes in boiling water (without salt). Add the chitarra spaghetti with the sauce and grate a little bit of Bottarga and enjoy your recipe!