Boil the artichokes in water for 3 minutes. Place them in a saucepan with a little oil and the chopped garlic, tomatoes, and olives. Pour in the wine and cook on low heat for 105 minutes.
Cook the Farfalle in plenty of salted water, drain when al dente. Toss with the artichoke sauce. Garnish with ground black pepper and finely chopped fresh mint.