To prepare the artichokes, cut about 2cm off the tip of the stem and the top of each artichoke, take off outer leaves, peel the stem with a vegetable peeler and remove the choke (hair-like structure) in the middle of the base. To prevent the artichoke from going brown, rub with lemon, then leave to soak in water with a squeeze of lemon. Cook artichokes in salted boiling water for 10 to 15 minutes or until al dente and tender. When cooked, drain and refresh in cold water then halve lengthways. Place a pan over high heat and add a tablespoon of olive oil. Slice the fennel lengthways and add to the heated pan, along with sliced artichoke and slivers of garlic until fragrant and slightly browned. In a separate saucepan, blanch the broad beans in boiling water for a minute or two until electric green and crisp. Drain and refresh. Cook the pasta in rapidly boiling water for 5 to 8 minutes until al dente, drain and toss with remaining olive oil. Place pasta in a large bowl, top with artichoke and fennel and scatter over broad beans. Season to taste before stretching over the silky stracciatella. Serve immediately while hot.