30 egg sized artichokes
3/4 lb. Italian sausage
1 lg. onion, chopped
2 cloves garlic, pressed
1/2 c. dry white wine
2 c. chicken broth
3/4 lb. spinach fettuccine
1/2 stick sweet butter
Salt and pepper
Parmesan cheese, freshly grated
Freshly parsley, minced

Trim and quarter artichokes. Remove center leaves and chokes, and drop into acidulated water as they are cut.

In large skillet, saute Italian sausage, casings removed and meat crumbled, until browned. Add onion and garlic, and cook mixture until onion is golden. Add artichokes, wine, and chicken broth, and bring liquid to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until artichoke hearts are just tender. Cook mixture, uncovered, for 10 more minutes, stirring occasionally until juices have thickened slightly. Cover and keep warm.

Cook fettuccine until al dente, drain, and transfer to heated bowl. Toss with sweet butter. Add artichoke mixture, salt and pepper, and sprinkle mixture with grated Parmesan cheese and parsley. Makes four to six servings.