4 mild Italian sausages (about 3/4 lb.), casings removed and meat crumbled
1 lg. onion, chopped
2 garlic cloves, minced
3 pkgs. (9 oz. each) frozen artichoke hearts, thawed and drained
1/2 c. dry white wine
1 c. chicken broth
2 tbsp. whipping cream
3/4 lb. fettuccine
1/2 stick unsalted butter, melted
1/3 c. freshly grated Parmesan cheese
2 tbsp. minced fresh parsley

1. In a large skillet, saute sausages over moderately high heat until browned. Add onion and garlic and cook the mixture over moderate heat, stirring until onion is golden.

2. Add the artichoke hearts, wine and broth. Bring liquid to a boil and simmer the mixture covered for 5 or 6 minutes or until artichoke hearts are just tender.

3. Remove artichoke-meat mixture from skillet and keep warm.

4. Reduce liquid in skillet until thickened. Add whipping cream and heat through.

5. Return artichoke-meat mixture to skillet and mix together well.

6. Meanwhile, cook fettuccine in boiling salted water until it is al dente. Drain and transfer to a heated large bowl.

7. Toss fettuccine with melted butter, artichoke mixture, salt and pepper to taste. Sprinkle with Parmesan cheese and parsley. 6 servings.