First of all, shell the sausage removing the casings and dedicate yourself to the artichokes: clean them (here the guide to see how to do it), let them rest for at least 10 minutes in water acidulated with lemon juice (so that they do not blacken), then drain and cook them in microwave for 10 minutes or steamed for 20, then cut them into thin slices.
(Alternatively, you can add the artichokes to the sausage without cooking them, prolonging the cooking in the pan for at least 10 minutes.)

Brown the sausage in a large non-stick pan with a little oil, then blend with the wine, finally add the artichokes and leave to flavor.

Drain the pasta al dente and add it to the sauce, stirring with the pecorino and (if needed) a little cooking water.

The artichoke and sausage pasta is ready: add a little chopped parsley and serve immediately.