1/4 cup grated Parmigiano-Reggiano or Grana Padano
If you're using fresh artichokes, check out this guide on preparation.
In a large pot, bring a gallon of water to a boil for the pasta.
In the meantime, heat sausage in a large pan for 6 to 8 minutes, breaking it apart with a spoon. Set sausage aside on a paper towel-lined plate. In the same pan, add 2 tablespoons of olive oil, the garlic and parsley. Cook for 2 minutes on medium heat, then add the artichokes. Cook for another 10 minutes, stirring occasionally. Add a bit of water if necessary. Stir in the sausage and cook for another 2 minutes.
Once water boils, cook pasta according to package instructions. Reserve 1/2 cup of the pasta water for finishing. Toss cooked pasta with sausage, artichokes, pasta water and the remaining olive oil, sautéing for 2 more minutes to marry flavors.
Scoop into a warm serving dish and top with a generous amount of Parmigiano.
Variation 1: For those who love a creamier, smoother taste—at the last minute, add some fresh cream or mascarpone.
Variation 2: Vegetarians can eliminate the sausages and use six or seven artichokes instead of four; you will probably want to increase all the other ingredients slightly as well. Prepare and cook the artichokes as above.
Variation 3: The last variation is called Carbonara di carciofi and it’s delicious! Follow the main recipe described above, but at the very end, add the following step: In a small bowl, beat one egg and one separated yolk; add parmigiano, parsley, and some fresh pepper; mix until you have a homogeneous, creamy consistency. Add the mixture to the hot pan at the very end, stir once or twice, then serve.