Remove the outer leaves of the artichoke, wash the remainder, drain well and cut into very thin slices. Gently fry the garlic in 2 tbsp of oil, add the artichoke and cook until softened. Season with salt and white pepper.
Fry the Quorn pieces in the remaining oil until golden brown. Season with salt. Stir into the artichoke. Cook for a further minute.
Cook the tagliatelle in plenty of salted water until al dente. Drain well.
Stir the Quorn and artichoke mix with the pasta and top with the parsley.