Preparation Boil the artichoke hearts in salted water for 10 minutes. Take them out of the pot using a skimmer and slice them. Save the cooking water because you will need it to cook the pasta. In a wide pan or wok lightly fry the shallot making sure you do not burn it, then add the artichoke slices and a little cooking water from the pasta pot, when needed. Meanwhile finish cooking the bucatini, shell the walnuts and roughly chop the kernels. Strain the pasta when "al dente" (soft but still firm) and pour it in the pan with the artichokes, adding the parmesan cheese, parsley and walnuts. Serve and garnish the center of each plate with the remaining kernels.
