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1
Clean the artichokes as described for fully edible artichokes, page 15, putting the pieces in water acidulated with the lemon juice as you go.
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2
When all the artichokes are cleaned, drain them thoroughly and slice them very thin.
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3
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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4
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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5
Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes.
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6
Add the artichokes and crushed red pepper and season lightly with salt.
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7
Stir well to coat the artichokes with oil, and cook, stirring often, until the artichokes are softened, 5 to 10 minutes.
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8
Pour in 1 cup of the chicken stock, add the mint and parsley, and lower the heat so the sauce is at a lively simmer.
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9
Cook until the artichokes are very tender and the liquid is reduced by about half, about 10 minutes more.
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10
Add the remaining stock as necessary to keep the artichokes moist as they cook.
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11
Stir the orecchiette into the boiling water.
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12
Return to a boil, stirring frequently.
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13
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
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14
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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15
If not, drain the pasta, return it to the pot, and pour in the sauce.
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16
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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17
Check the seasoning, adding salt if necessary.
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18
Pour in a drizzle of olive oil, if you like.
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19
Remove the skillet from the heat, sprinkle the grated cheese over the pasta, and toss to mix.
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20
Serve immediately in warm bowls.
