Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Shells. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a deep pan, heat up 3 tbsp. olive oil and saute the artichokes for 2-3 minutes, sprinkled with salt and pepper to taste.
Add the green onions and sauté for 1-2 minutes.
Pour in the wine, and once most of the alcohol has evaporated, add the cherry tomatoes.
Saute for 3-4 minutes, until soft and they release their juices. Add the capers and freshly ground pepper.
Put the pasta in the pan with the juice we reserved and stir gently.
Add the parsley and the dill, stir again and serve immediately.