We invented this pasta for a Provençal menu. Its origin is artichauts à la barigoule, a dish of artichokes stuffed with onions, mushrooms, and ham that is braised in the oven with mirepoix and white wine. We have served it with penne, a dry quill-shaped pasta, as well as fresh fettuccine. Both are delicious. Occasionally we substitute pancetta for ham or add a julienne of zucchini. You might like to add some fresh peas too, which is reminiscent of the pastas served in Rome in the spr