Put a large pan of water on to boil. Add a little salt and when boiling angrily add the pasta.
Whilst the pasta is cooking, heat some olive oil in a pan, add the sliced garlic and warm through. Don't let the garlic colour. Add the parma ham and gently heat through. Now for the artichokes. Be gentle - you want them to keep their shape.
Season with just black pepper, as the meat and cheese are both salty.
Reserve a half mugful of water and drain the pasta. Add the linguine to the artichoke hearts and ham. Toss well, adding a splash of water to loosen the pasta. Throw in a handful of fresh parsley and toss again. Serve with lots and lots of grated pecorino.