Clean the artichokes and obtain artichoke hearts by removing the tips, the fibrous outer leaves and cleaning all around with a small knife. Rub them with lemon to avoid them turning black in colour; slice them and keep them in lemon water.
Heat a pan with 4 tablespoons extra virgin olive oil; sauté the shallot and sliced artichokes.
When the artichokes are tender, add the sliced bacon and fresh sage leaves. Cook for 1 or 2 minutes; set aside.
Boil tagliatelle in plenty of boiling, salted water. We recommend using 1 litre of water for every 100g of pasta.
Drain the pasta al dente and toss in the pan with the artichoke mixture; add goat cheese and a little of the pasta cooking water if necessary, just to make sure that the pasta is creamy and well combined. Serve.