Fettuccine con Carciofi e Mozzarella

I made this with frozen artichoke bottoms, so comments should be taken with a grain of sand. Good but not wonderful.

• The sliced mozzarella clumped up; I think it would be better to grate it coarsely, then you'd have a better chance of making a "sauce" of it.
• I left the garlic in the pan; if you don't like garlic, you should take it out.
• Contrary to instructions, I stirred the thyme leaves (lemon thyme from the garden) into the sauce; much prettier if you sprinkle on top of the plated dish.
• Made more or less the whole sauce (only 3 artichoke bottoms) as a dinner for two over fresh fettucine from 1cup flour plus 2 eggs.