1 lb. Italian sausage, crumbled
1 lg. onion, chopped
2 garlic cloves, minced
20 fresh baby artichokes, trimmed and quartered (or 2 pkgs. frozen)
1/2 c. dry white wine
1 c. chicken broth
12 oz. fettuccine
1/2 stick softened butter
1/4 c. freshly grated Parmesan
2 tbsp. minced fresh parsley

In a large stainless steel or enameled skillet, saute the sausage over moderately high heat until it is browned. Add the onion and garlic and cook over moderate heat, stirring until the onion is golden. Add the artichoke hearts (drained), the wine, and the stock. Bring to a boil and simmer the mixture, covered, for 15 to 20 minutes or until the artichoke hearts are just tender. Cook the mixture, uncovered, stirring occasionally, for 8 to 10 minutes or until the juices have thickened slightly. Keep it warm, covered.

Serve over fettuccine, cooked al dente, tossed with the butter and Parmesan. Salt and pepper to taste. Sprinkle with parsley.

Red pepper flakes - optional.