Heat a frying pan with butter and gently fry the garlic until softened.
Stir-fry mushrooms for five minutes, then add tomato purée, parsley, salt, and pepper.
Pour in the wine, bring to a boil, and bubble for several minutes.
Trim and thinly slice artichokes and submerge in water with lemon juice.
Boil salted water and cook pasta sheets in small batches until at dente.
Whisk olive oil, remaining lemon juice, and seasoning into a vinaigrette.
Lay four pasta sheets on plates and distribute mushroom mixture on top.
Add remaining pasta sheets, brush with sauce, and serve with dressed artichokes and parmesan.