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1
(If youre using frozen artichoke hearts, bring a large pot of generously salted water to a boil and skip directly to step 7.)
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2
Fill a large, nonreactive bowl halfway with water and add 2 tablespoons of the lemon juice; set aside.
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3
Working with 1 artichoke at a time, trim the leafy top third with a serrated knife.
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4
Pull off the dark outer leaves one by one to reveal the tender yellow inner leaves.
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5
Trim the stem bottom.
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6
Cut around the outside of the artichoke with a paring knife to remove the remaining tough leaf base.
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7
Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached.
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8
Cut the artichoke in half lengthwise through the leaves and stem.
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9
Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem; discard.
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10
Cut each artichoke half in half again lengthwise and place in the reserved lemon water.
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11
Repeat with the remaining artichokes.
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12
Meanwhile, bring a large pot of generously salted water to a boil.
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13
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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14
Remove the artichoke quarters from the lemon water, drop them into the boiling water, and cook until just tender, about 3 to 4 minutes.
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15
Use a slotted spoon to transfer the artichokes to the prepared ice water bath until cool.
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16
Drain again and pat dry between paper towels.
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17
Reserve the boiling water.
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18
Place the remaining 1 tablespoon of lemon juice, the cooked or thawed artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine.
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19
Set aside.
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20
Meanwhile, add the pasta to the boiling water and cook according to the package directions.
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21
Drain and rinse under cold running water to stop the cooking process.
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22
Transfer the pasta to the bowl with the tomato mixture, add the ricotta salata, and toss to combine.
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23
Taste and season with salt and pepper as desired.
