In a 12 to 14-inch saute pan, combine the artichokes, mint leaves and chili flakes and 2 cups oil. Bring the oil to a boil and turn off the heat, allowing the artichokes to cool in the oil.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the bucatini in the boiling water and cook according to package directions, until tender yet al dente.
Meanwhile, drain the artichokes from the oil and add to the pan with the ragu. When the pasta is ready, drain it and add it to the ragu and the artichokes. Toss over high heat 1 minute, until pasta is dressed with sauce. Divide among 4 warmed pasta bowls and serve each with 1/4 of the ricotta in the center of the portion.