Put a pot of water on the stove with a little olive oil and 1 level tablespoon of salt.
In a pan, with 1 tablespoon of olive oil and 2 tablespoon of water, put the artichokes, let cook 5 minutes and add the belgian salad. Let cook a couple of minutes. Season with salt and pepper.
When the water simmers, cook the Gigli Legù for 1 minutes over low heat, then turn off and let the Gigli Legù finish cooking passively in the water for 2 minutes. Stop cooking before draining with a dash of cold water.
Add the sauteed vegetables to the Gigli Legù and serve.