Clean the artichokes by removing the tougher outer leaves and tips. Cut them in half, remove the inner hay, cut them into slices and immerse them in water acidulated with lemon juice. Drain them and dry them well with kitchen paper.
Drop the pasta into plenty of boiling salted water. While it is cooking, grate the Fontina with a large-hole grater. Drop it into a large bowl. Heat 6 tablespoons of oil with the crushed garlic clove in a large non-stick pan; after one minute add the artichokes and fry for 6-8 minutes until golden brown. Season with salt and pepper and remove from the heat.
Cut the Mocetta into small pieces and fry for a couple of minutes in another pan with 2 tablespoons of oil until crispy. Drain the pasta “al dente” leaving it slightly moist and transfer it to the bowl with the Fontina. Stir well and transfer to the pan with the artichokes.
Let the pasta cook on the heat for a few moments until the Fontina is completely melted, remove the pan from the heat, garnish with the Mocetta crumbs and serve.
