Open the grilled artichoke quarters can and drain them. Brown the peeled garlic clove in 5 tablespoons of oil, remove it and add the artichokes, a pinch of salt and the chilli pepper. Cook over low heat for 10minutes.
Cook the Spaghetti alla Chitarra in boiling salted water with 2 tablespoons of oil and drain when al dente. Briefly toss them in the artichoke pan and serve with a teaspoon of pesto.