Clean the artichokes in acidulated water. Slice them.
In a pan, heat the oil, garlic and anchovies at low temperature. Increase the heat and sauté quickly the artichokes, add salt if necessary and leave them crunchy.
Cook pasta al dente in a pot of boiling water.
Sauté it in a pan, add a little bit of minced mint and black pepper.
Serve it up with diced feta and a leaf of mint to garnish.
