First of all clean the artichokes: cut off part of the stalk leaving just 4 or 5 cm; remove the outer, tougher petals; cut off the tip, the external part all the way round the base below the petals, and the outside of the stalk. As you clean them, put them in a bowl of water with the juice of 2 lemons (also adding the 4 juiced lemon halves). When you have finished, strain the artichokes, pat them dry, slice them thinly and sauté them in a heavy-bottomed frying pan with the olive oil. Add the sun-dried tomatoes cut into thin strips, the anchovies cut into small pieces, and the chopped clove of garlic. Stir, put the lid on and finish cooking over a low heat. Cook the pasta in boiling, salted water, strain when “al dente” (setting aside a little of the cooking water), toss it in the frying pan with the sauce for a few minutes and, if it should be too “dry”, add a ladle of the water the Tubettini were cooked in. Remove from the heat, garnish with the thyme leaves, a sprinkling of freshly ground pepper and a grating of zest from the remaining half lemon, and then serve immediately... if you like you can also add a few spoonfuls of grated pecorino (or Parmigiano) cheese.