Olive Oil Garlic Spaghetti With Artichoke Shreds

Ingredients

• 6 medium-size artichokes, trimmed down to their hearts, cleaned of their inner furry chokes and sliced (slice the stems, too), or 12 to 18 baby artichokes, trimmed and sliced (about 6 cups)
• -- About 1 cup extra virgin olive oil or more as needed, to taste
• 6 to 8 cloves garlic, chopped
• 12 ounces spaghetti
• -- Kosher salt and pepper to taste
• 2 to 3 tablespoons chopped Italian parsley
• -- About 1/2 cup freshly grated Parmesan cheese + extra, as desired.

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