Sauté the garlic and onion, then add the artichokes cut into wedges.

Add a little water, then stir in parsley and salt. Cook until the artichokes are tender.

Cook the spaghetti until al dente.

Beat the three egg yolks with a splash of milk, plenty of Parmesan cheese, parsley, and black pepper.

Toss the spaghetti with the artichokes and the egg yolk mixture.

Do not cook the egg mixture; it should stay creamy.