Procedure:
Remove the outer hard leaves of the artichokes. Slice them into vertical pieces and allow them to soak for approximately one hour in a mixture of water and lemon juice. This prevents them from turning black.
Drain them and bring them to the boil in salted water.
In a frying pan, fry the chopped onion with some oil until translucent, then add the artichokes which have been boiling for at least 5 minutes.
Wash and slice the tomato’s in half and add to the pan, together with the chopped chili and allow the sauce to develop, frying all for approximately 10 minutes and at the same time stirring continually with a wooden spoon. Before the sauce is ready, add the fresh basil leaves torn into pieces and salt to taste.
Boil the penne in salted water and when they are al dente, strain them well and place them into the pan with the sauce. Allow the penne to absorb the falvours of the sauce and serve immediately.