Prepare the artichokes: Squeeze the juice of a lemon into a large bowl of water. Remove the rough outer leaves and the bottom of the stem from the artichoke. Cut the artichokes into quarters. With a pairing knife, remove the choke. Slice the artichoke into thin strips (about 1/4 inch wide). Place into the bowl of lemon water.
In a large skillet over medium heat, saute the onion in the olive oil until translucent. Add the artichoke. After a minute or so, add the wine and allow to evaporate. Add about a cup of water. Cook covered for about 10 minutes. Remove the cover and allow most remaining liquid to evaporate. Add the cream and simmer for a few minutes, with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and add to the artichoke mixture.
Serve immediately with a sprinkle of Parmigiano.
If fresh artichokes are not available, use a 16 ounce can of artichoke hearts packed in water.