Pappardelle with Tuna and Artichokes

Preparation

1. Cook the pappardelle in a large pot of salted boiling water according to package directions until al dente.
2. Clean the fresh artichokes by removing the tough outer leaves, stems, spiny tips, and fuzzy center after cutting them in half. Slice them thinly.
3. In a large skillet, sauté the lightly crushed garlic clove with olive oil and butter. When the garlic begins to turn golden, add the sliced artichokes. Season with salt, add a few tablespoons of water, and cook for about 5 minutes, stirring occasionally.
4. Season with fresh marjoram and add the drained, flaked tuna. Mix gently to combine.
5. Drain the pasta and toss with the prepared sauce. Serve immediately.