Pasta with Sausage Sauce, Crispy Artichokes and Pecorino

Method

1. Clean the artichokes by removing the tough outer leaves, cutting off the stem, and soaking them in cold water.
2. Finely dice the onion.
3. In a pan, sauté the onion until golden.
4. Add the sausage, breaking it up with a spoon, and brown it well.
5. Deglaze with red wine and let it reduce.
6. Slice the artichokes thinly.
7. Coat the artichoke slices with flour.
8. Fry the artichokes in hot oil until crispy.
9. Combine the sausage sauce with the fried artichokes.
10. Serve with grated pecorino cheese.