- Have ready a large bowl of water. Cut 1 of the lemons in half and squeeze the juice into the water. Working with 1 artichoke at a time, cut off the stem near the base. Peel back and snap off the first 1 or 2 layers of leaves, then cut off the top one-third of the artichoke.
- Starting at the base, break off the tough outer leaves, snapping them downward, until you reach the tender, pale green inner leaves. Cut off the uppermost part of the artichoke again, leaving about 1 inch of leaves rising. Trim around the base to make a smooth surface, then cut the artichoke in half lengthwise.
- If the center choke has developed any prickly tips, scoop it out with the edge of a spoon. If the choke is only furry, leave it, as it will be edible when cooked. Cut each half lengthwise into 4 pieces and drop them into the lemon water. Repeat with the remaining artichokes. When all the artichokes are trimmed, drain and pat dry.
- Remove the sausage from its casing and break in to small pieces.
- Bring a large pot of salted water to the boil for your pasta.
- In a heavy-bottomed saucepan over medium heat, warm 2 tblsp olive oil. Add the artichokes and sausage meat and sauté until the artichokes turn lightly golden, 4 to 5 minutes.
- Cook the pasta according to instructions.
- Raise the heat under the artichokes to high, then add the stock and salt, reduce the heat to low, cover and simmer until the bases of the artichoke pieces are easily pierced with a fork, about 10 minutes.
- Drain pasta and return to pan with artichokes and salsiccia.
- Mix all dressing ingredients together for the Lemon Pecorino Dressing and add to pasta.
- Serve your sauteed artichoke pasta immediately.
Recipe by Jo Feehan from My Second Helping.
