Preheat oven to 425 degrees Fahrenheit.

Bring a pot of salted pasta water to a boil.

Cut off the top 1/3 of each artichoke and rub with lemon to prevent discoloration.

Remove the tough outer leaves, peel stems, and remove the inside fuzzy choke with a pairing knife.

Slice off stems and place artichoke upright onto a piece of foil.

Pull open each artichoke, and drizzle with some lemon juice and olive oil.

Sprinkle the artichokes with half of the minced garlic and insert 1/2 tablespoon of butter into each one.

Salt and pepper the artichokes.

Seal up 2 artichokes per packet. Double wrap each one and place on top shelf in oven.

Cook artichokes for 30 minutes.

Slice fennel into 2 inch pieces and toss with a little olive oil, salt and pepper.

Spread fennel onto a cookie sheet and roast on 2nd self for 20 minutes, or until golden in color.

Set roasted fennel aside.

Toss the cherry tomatoes with some olive oil, salt and pepper.

Roast tomatoes in a pie dish for 20 minutes.

Set roasted tomatoes aside.

When the artichokes have cooled a bit, remove the leaves and set aside.

Save any remaining liquid from the artichokes for the sauce.

Cut the artichoke hearts into 1 inch pieces and set aside.

Bring a 12 inch skillet or wok to medium heat, and add 2-3 tablespoons of olive oil.

Add the garlic and stir. When the garlic begins to change color, add the white wine.

Reduce wine slightly, before adding in stock.

Add the stock, both tomatoes, fennel, olives, and artichoke hearts with any juice set aside.

Squeeze in any remaining lemon juice.

Simmer on medium low for 15 minutes. Adjust for salt and pepper.

Bring pasta to a boil and cook until al dente.

Toss the pasta with sauce, and fresh parsley.

Serve with fresh grated parmesan cheese.