Drain the artichokes, quarter them. Wash the rocket and parsley, pluck the parsley leaves and finely chop everything. Peel the garlic, finely chop 3 cloves, mash with a little salt. Cut the remaining garlic cloves into small slices. Finely chop the pine nuts.
Process rocket, parsley, garlic, pine nuts and parmesan with olive oil into pesto. Salt and pepper.
Cook the pasta in salted water until al dente.
Heat 2 tablespoons of olive oil in the pan, roast the garlic slices in it, add the artichokes and olives, fry briefly. Drain the spaghetti. Mix 3 tablespoons of pasta water with the pesto and use it to prepare the pasta immediately. Spread the pesto spaghetti, artichokes, olives and crispy garlic on the plates.
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