To prepare the penne with artichokes and tomatoes, begin by cleaning the artichokes: strip away the tough outer leaves and slice off the hard pointed tips. Trim the fibrous end of the stem. Cut away any remaining thorns, then use a paring knife to peel the fibrous outer layer of the stem. Cut the artichokes in half, scoop out the inner choke (fuzzy center), and slice them into strips about 1 cm (1/2 inch) thick.
Now prepare the sauce: heat olive oil in a skillet and add the whole, peeled garlic clove to infuse its flavor.
Add the artichokes, season with salt and pepper, and sauté for 5 minutes. At this point, add the peeled datterini tomatoes and pour in the water. Let the sauce and artichokes simmer for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Once the sauce is ready, remove and discard the garlic clove using kitchen tongs. As soon as the water reaches a rolling boil, add the penne and cook until al dente following the package instructions.
Once cooked, lift the penne with a slotted spoon and transfer them directly into the skillet with the sauce.
Toss the pasta over heat for a couple of minutes to let the flavors meld, then remove from the heat, garnish with fresh basil leaves, and serve the penne with artichokes and tomatoes piping hot.
