Cut the lemon in half, and rub the artichokes to prevent them from gettingblack spots. Finely slice them. (the process is the same for both fresh andfrozen artichokes)
In a pot, add the olive oil and get the onion sauteed. Add the artichokes, salt & pepper and cook in medium heat for 2-3 minutes. Add the water, cover the pot and let it cook for 20 minutes.
Cook the pasta al dente in salted water.
In a big serving bowl, beat the eggs and add the parmesan and 5 tbsp of anthotyros.
Drain the pasta and add to the bowl. Mix well.
Add the artichoke sauce and sprinkle with the remaining anthotyros. Enjoy!
