Ingredients:

- 2 cups all-purpose flour

- 3 large eggs

- 1/2 teaspoon salt

- 4 medium artichokes

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Start by preparing the fresh pasta dough. In a large mixing bowl, add the all-purpose flour and salt, and make a well in the center. Crack the eggs into the well and slowly beat them with a fork, gradually incorporating the flour until a dough forms.

2. Transfer the dough onto a clean, floured surface and knead it for about 5 minutes or until smooth and elastic. If the dough is too dry, add a little water; if it's too sticky, add a little more flour. Cover the dough with a clean dish towel and let it rest for at least 30 minutes.

3. While the dough is resting, prepare the artichokes. Trim off the tough outer leaves, cut off the top third of each artichoke, and slice them in half lengthwise. Remove the fuzzy choke part from the center of each artichoke half and slice them thinly.

4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the sliced artichokes and cook for another 5 minutes, stirring occasionally.

6. While the artichokes are cooking, roll out the pasta dough. Divide the dough into equal portions and roll each portion out with a rolling pin or pasta machine to about 1/8-inch thickness. Cut the pasta into desired shapes, such as fettuccine or tagliatelle.

7. Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes or until al dente. Drain the pasta and set it aside.

8. Add the cooked pasta to the skillet with the artichokes and toss them together gently. Add the grated Parmesan cheese and season with salt and pepper to taste.