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Boil 2 peeled potatoes in salted water and keep the water.
Finely slice the artichokes and cook them in butter and EVOO in a pan.
Cut the onion, carrot, and celery into cubes. Chop the parsley.
Brown the ham in a pan with oil and butter, then add onion, carrot, celery, and cook.
Add tomato puree and potato water, then a spoonful of parsley.
Let the sauce reduce and add capers and anchovies. Blend.
Pour the sauce back in the pan and make it thick.
Cook the pasta in boiling water, drain, and toss in the sauce.
Add butter, Parmigiano, and serve garnished with artichokes and pistachios.