Pasta artichokes and sausage

To prepare pasta with artichokes and sausage, first of all take care of the cleaning of the artichokes (remember to wear gloves or rub your hands with lemon to prevent them from blackening upon contact with the artichokes): remove the toughest leaves of the artichoke, starting from the outside until you reach the more tender heart 1. Remove the end of the stem and peel the fibrous outer layer with a paring knife 2. Now remove the tip, which is the part with the thorns 3. You will get about 12 oz of cleaned artichokes.

Cut the artichoke heart obtained in half 4; at this point you can scrape away the internal choke with a small knife 5 and cut the remaining part into very thin slices 6. Transfer the cleaned and sliced artichokes into a bowl full of acidulated water (i.e., mixed with some lemon juice) to prevent them from blackening upon contact with air.

Bring a pot of salted water to a boil, which you will use to cook the pasta. In the meantime, prepare the sausage: score the casing with a small knife and gently pull it off with your hands to remove it 7, then break up the sausage using a spatula or bench scraper 8. Place the sausage in a hot pan, without the need to add oil, and brown it over medium-high heat for 7-8 minutes, stirring frequently 9.

When the meat is well-browned and has a uniform color, pour in the white wine 10 and let it evaporate. Then drain the artichokes and add them to the pan with the sausage 11; adjust with salt and pepper 12 and cook for about ten minutes over medium-high heat, until they have softened.

While the artichokes are cooking, boil the pasta and chop the parsley. When the pasta is al dente, drain it with a slotted spoon and add it directly to the pan with the sauce 13 and sauté everything together for a minute. At this point, turn off the heat and sprinkle with the chopped parsley 14, mix well and plate the dish: your pasta with artichokes and sausage is ready to be served hot 15!