Remove the hard leaves, stalk and thorns from the artichokes, cut them in half, then slice them up and soak them in water and lemon.
Bring the salted water to the boil, add the diced potatoes, then after 5 minutes the Pizzoccheri.Cook for 12-15 minutes
In the meantime, in a casserole dish, sauté the well-drained artichokes with oil and garlic for 5-6 minutes, season with salt and pepper.
Drain the Pizzoccheri, add them to the artichokes and sprinkle with grated grana cheese, parsley and pepper.