Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Drain the artichokes and cut in half lengthwise.
Peel the garlic and cut into thin slices. Mix with artichokes and 2 tablespoons of oil. Spread on the baking tray. Roast in a hot oven for about 10 minutes until crispy.
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Wash the sage and dab dry. Pluck leaves. Heat butter and rest of oil in a pan. Fry the sage until crispy over medium heat.
Drain the pasta, let it drain and put it back into the pot. Mix carefully with the artichokes. Season with salt and pepper. Serve with sage butter. Grate cheese and serve with it.