Slice the Roman artichokes into eights after soaking them in water with the lemon juice.
Heat the olive oil in a pan, add the garic and cook gently for 1 minute. Add the artichokes and half a glass if water, cover and cook over a low heat for 10 minutes, until the artichokes are tender.
Season with salt and pepper.
Wash the clams thoroughly in cold water, discarding any with cracked or pen shells, then set aside.
Place a large pan over a high heat, add the clams, withe wine and parsley, the cover and cook for 3-4 minutes, until all the clams have opened. Leave to cool, then strain trough a fine sieve, reserving the cooking juices. Remove the clams from their shells, leaving a few in their shells to look pretty. Add the clams to artichokes with their cooking juices.
Cook the pasta in a large pan of boiling salted water until al dente, then drain, reservering a little of the cooking water. Add the pasta to the artichokes, together with a spoonful or two of the pasta water to loosen the sauce if necessary. Toss together and cook over a low heat for 2 minutes. Adjust the seasoning and serve.
Wine pairing: Soave Classico