Pasta with Pork Rib Sauce, Fried Artichokes and Pecorino

Method

1. Remove the pleura from the pork ribs and cut them into pieces.
2. Prepare the soffritto: finely chop onion, celery, and carrot (or blend them).
3. In a large casserole, heat olive oil with bay leaves, then add the pork ribs and brown them well.
4. Add the guanciale pieces and continue stirring.
5. Deglaze with white wine and let the alcohol evaporate.
6. Season with pepper and a pinch of salt, then add tomato concentrate and tomato passata.
7. Cover and cook on low heat for about 2 hours, until the meat is very tender.
8. Meanwhile, prepare the artichokes: cut them in half, remove the fuzzy choke, and slice them very thinly.
9. Fry the artichokes in peanut oil until golden and crispy. Drain on paper towels.
10. After 2 hours, remove the pork ribs from the sauce, debone them, and shred the meat. Return the meat to the sauce.
11. Cook the pasta al dente, then drain and toss it in the pork rib sauce.
12. Serve the pasta, garnishing with grated pecorino cheese and crispy fried artichokes.