Cook the pasta in plenty of boiling, salted water. Drain quickly, place on one side and allow to cool. Brown the onion and the thinly sliced artichokes. When cooked, season with salt, pepper and herbs to taste. Now prepare the filling with half of the finely sliced artichokes and the ricotta. Add the parmesan, then fill the Paguri, one at a time, with this creamy filling. Pat the top of the pasta with chopped hazelnuts. Bake in the oven at 180° C for 10 minutes. Arrange a bed of sautéed artichokes on a plate. Place the Paguri au gratin on top. Serve hot and sprinkle with fresh, chopped herbs to taste and drizzle with fresh extra virgin olive oil.