Clean the artichokes, cut them into wedges and put them in acidulated water with lemon juice.

Heat 30 g of butter with the oil and peeled garlic in a pan.

Add the artichokes and let them flavor.

Add the chopped mortadella and cook for 5 minutes, sprinkling with 1/2 glass of white wine.

Season with salt and pepper and cook for 20 minutes, adding hot broth if necessary.

Blend everything until you get a smooth sauce.

Put the sauce on the heat, add the remaining butter and mix.

Dress the pasta cooked al dente with the prepared sauce.