This can be done a few minutes/ hours ahead.When ready cut each artichoke half in thin slices.
In a large skillet pan add a generous drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of chili flakes. If you love a stronger taste of garlic you can add chopped garlic instead of whole.
Let garlic become fragrant, add artichoke slices. Toss in the pan on medium high heat. Once artichokes are slightly browned, reduce the heat and add about ¼ cup of lemon water where artichokes were kept.
Cover with a lid and let cook in slow heat for about 15-20 minutes, adding more lemon water if needed. Once artichokes are almost done add chopped parsley and bouillon cube. Taste for salt add more if needed, but bouillon should do its job.
While artichokes are cooking boil water for pasta.Cook pasta according to directions on the package.Fresh homemade cavatelli cook in just 6-8 minutes.
Drain cavatelli and add them to the pan with artichokes. Toss everything in the pan for another minute or two, adding more cooking liquid from pasta if needed.
Serve hot garnished with more parsley.
Notes
You can also use frozen artichokes instead of fresh ones.