First clean the artichokes (here the guide to do it best), then cut them into slices and leave them for a while to soak in water acidulated with a few drops of lemon.
In the meantime, prepare the béchamel: prepare a roux with melted butter and flour in a saucepan, then add the warm milk a little at a time, season with a pinch of salt and a pinch of nutmeg and cook over the heat, stirring constantly to avoid lumps. , until it thickens.
When the béchamel is ready, drain the artichokes, prepare a sauté of garlic and oil, then cook the artichokes for a couple of minutes.
Add salt, add a little water and cook for at least 10 minutes, until the part towards the stem is tender.
In the meantime that the artichokes are cooking, cook the pasta too, cut the brie into cubes and remember to mix the béchamel every now and then so that the surface does not oxidize.
Drain the pasta al dente, season with béchamel and brie, then add the artichokes (after removing the garlic) and mix.
Pour everything into a baking dish, sprinkle the surface with Parmesan cheese and cook for about 25 minutes at 200 ° C, in a preheated static oven.
The baked artichoke pasta is ready, let it rest for a few minutes and then serve it.
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