Fill a large pot with water. Add salt and bring to a boil.
Finely chop the garlic.
Once the water is boiling, add the spaghetti to the pot, making sure it is submerged. Cover and cook till al dente - about 2 minutes before the cooking time mentioned on the pasta packet.
While the pasta is cooking, cut the tomatoes in half. De-seed them and cut into medium sized dice.
Cut the artichokes into quarters.
Roughly chop the parsley
In a pan over a medium heat, add the olive oil and sauté the garlic for a minute. Then add the chopped tomatoes and season with salt.
Add the artichokes and sauté for a minute.
Drain the pasta and add to the pan. (a little bit of water is alright)
Break the olives and capers between your fingers and add to the pasta.
Add chilli flakes and mix.
Turn off the heat and add the chopped parsley and grated parmesan cheese.
Mix well. Garnish with some more parsley and parmesan cheese. Serve