sorry I couldn't answer you sooner!! well better late than never, so here u go!!...
Firstly, cook the artichokes as usual... you can either steam, pressure cook or bake them, important thing is cook them fully.
Then the next procedure is to use.. um, I am not sure how this tool is called
(it is called "passaverdure" in italian...)
it is used to mash the vegetables into puree, eliminating any unsmooth objects, like pits or hard skins. You put the vegetables at the bottom, rotate the handle, then the vegs will be pressed and pass through the holes on the bottom. I believe it is also used abroad especially to make tomato purees etc. Put the artichoke petals here and process it, so you can eliminate the tough parts.
Put the "mashed" artichoke flesh into a handheld mixer or blender, add some cooking cream (25% milkfat), roasted garlic, grated lemon zest and salt and white pepper, blend the whole thing well.
Play around with the seasoning parts (garlic, lemon zest etc.) to your liking, adding just little by little.
Toss this delightful mixture with your choice of pasta (personally I like either fusilli, farfalle or penne with this particular condiment...).
It is a bit troublesome processing the artichokes but it is soooo delicious you will be truly rewarded for your effort at the end!! Give it a try when you get a chance!!