Take the artichokes, drain their oil, and give them a good rinse. Squeeze out their remaining oil and dry them with a paper towel. Slice them in quarters if needed. 

Heat a small pot. Peel your garlic cloves by smashing them with your knife and blanch them in the hot water for about three minutes. 

Next, sear the artichokes with half of the olive oil, a pinch of salt, and pepper. I like to have them on pretty high heat so they develop a bit of color.

Carefully toast the pine nuts in a separate pan.

Add half of your seared artichokes to your blender with the remaining olive oil, blanched garlic, lemon juice, water, thyme, and a pinch of pimento and salt. Blend until you reach a smooth consistency. Check for seasoning. 

Add your pasta to a pot with generously salted, boiling water and cook according to package instructions. I like to cook the pasta until a minute shy of al dente.

Drain the pasta and add it with the artichoke sauce to a deep pan or pot. Finish cooking the pasta until al dente. 

Plate the pasta with additional sauce, seared artichokes, and toasted pine nuts. Lastly, I garnish the plate with some more fresh thyme.