Prepare the artichokes by removing the stem, outer leaves, and cutting the leaf tips. Place them in a pot of cold water with squeezed lemon juice.
Add the flour to the pot, cover, and bring to a boil. Cook for 10-12 minutes until the artichokes are tender. Drain and cut them into halves or quarters.
Strip the leaves from the chervil and mint, reserving some for garnish if desired. Peel and degerm 2 garlic cloves. Blend everything, gradually adding enough olive oil to achieve a creamy pesto.
Crush the rusks into breadcrumbs and toast them in a pan with butter and the remaining peeled and crushed garlic. Stir well.
Cook the pasta in a pot of boiling salted water according to the package instructions, then drain. Mix with a bit of olive oil.
Make parmesan shavings with a vegetable peeler. Arrange the macaroni in 4 deep plates. Distribute the artichokes, add pesto, dollops of ricotta, and toasted breadcrumbs. Sprinkle with parmesan shavings, reserved leaves, and serve.