Pasta with Sausage and Artichokes

Method

1. Peel one garlic clove and add it to a pan with a little olive oil.
2. Remove the casing from the sausage, break it into small pieces with your hands, and add to the pan. Brown the sausage well.
3. While the sausage is browning, prepare the artichokes: fill a bowl with water and lemon juice. Remove the tough outer leaves, trim the top, and scoop out the fuzzy choke inside. Cut the artichokes into pieces and place them in the lemon water to prevent browning.
4. Remove the browned sausage from the pan, leaving the fat and garlic in the pan.
5. Drain the artichokes and add them to the pan. Season with a little salt and cook until golden and tender.
6. Remove the garlic clove from the pan. Deglaze with a splash of white wine and let it evaporate completely.
7. Cook the pasta in boiling salted water. Drain it slightly earlier than al dente so you can finish cooking it in the sauce.
8. Add the sausage back to the pan, then add the drained pasta and a little pasta cooking water. Toss everything together over low heat until well combined and creamy.
9. If using, add a few fresh mint leaves and toss gently.
10. Serve the pasta with a generous grating of pecorino cheese on top.