Dice up the Onion (1/2).
Cook it on low heat with the Extra-Virgin Olive Oil (1 teaspoon) and a few tablespoons of water until soft.
Remove the external leaves from the Artichoke (2), cut off the tips of the internal leaves, clean up the base. Then slice them and place them in a bowl with water and the juice of half a Lemon (1/2) (this will prevent the artichokes from going black).
Once the onion is ready, add the artichokes to the skillet, season with Salt and Pepper (to taste), add about 1/2 cup of water, bring to a simmer and cover with a lid until tender - about 30 minutes.
Meanwhile, cook Whole Wheat Penne Pasta (60 gram) in a pot of salted boiling water until al dente.
Drain it and add it to the skillet, stir, cover and keep cooking for 3-5 more minutes.
Stir in the Cream Cheese (1 tablespoon), Fresh Parsley (to taste) and Fresh Mint (to taste).
Serve it up with some Grated Parmesan Cheese (1 tablespoon).