Tagliatelle with Ricotta and Artichokes

Ingredients

Clean the artichokes by removing the tough outer leaves, trimming the tips, and cutting off the stems. Rinse them under running water. (If preparing a larger batch with more artichokes, place them in a bowl of water with lemon juice after washing to prevent them from browning.)
Slice the artichokes into thin strips and place them in a pan with 4 tablespoons of olive oil and a pinch of salt.
Cook the artichokes for 15 minutes over medium-low heat.
Once the artichokes are cooked, transfer them to a large skillet along with the remaining 4 tablespoons of olive oil.
Cook the tagliatelle in boiling salted water according to the package instructions. One minute before the pasta is done, loosen the ricotta with 3 tablespoons of the pasta cooking water, then pour it into the skillet with the artichokes.
Drain the tagliatelle and add them to the skillet. Turn the heat on briefly, add the grated Pecorino, then turn off the heat. Gently toss the tagliatelle to combine and serve immediately.