Steps

Carefully clean the artichokes and slice. Sauté the garlic clove and artichokes in a skillet with hot oil, salt to taste and cook over high heat for several minutes. Lower the heat, add a little bit of water, cover and cook for about 10 more minutes. Meanwhile, beat the egg with the milk, cheese, and a pinch of pepper. Cook the pasta in plenty of boiling salted water, drain "al dente" and  pour into the skillet. Add a little bit of the cooking water, heat, and then add the egg mixture. Toss over medium heat until the eggs are firm.