Linguine with artichoke and sausage sauce

Preparation

1. Start by cleaning the artichokes (remove the outer leaves, stem and spiny tips). Using a hand grater, slice the heart of the artichokes into thin strips and transfer to a bowl with water and lemon juice, to prevent them from going black.
2. Start cooking the pasta for the time indicated on the package.
3. In the meantime, remove the skin from the sausage, break into pieces with your hands and brown in a pan without adding oil or fat; after about 8 minutes, simmer the meat with white wine until reduced. Stir in the artichokes (drained from the marinade) and cook on a medium heat until soft, seasoning with salt and pepper.
4. Drain the pasta and sauté in a pan with the sauce, mixing well.
5. Finally, serve your dish with a sprinkle of fresh, finely chopped parsley.