1) Make incisions in the meat and marinate for 2 hours with onion, celery is carrot cut into cubes, laurel, rosemary, garlic crushed, a thread of oil and the wine. Drain the meat and brown it with a drizzle of oil; add salt and continue cooking for 1 hour and 30 minutes over low heat and with the lid on, adding the marinade and a few ladles of broth hot, a little at a time.

2) Clean i artichokes, removing the outer leaves, the tips and keeping about 5 cm of stem; cut them in half, remove the hay and dip them into thewater acidulated with the juice of lemon; then sear them in water boiling salted acidulated for 4-5 minutes. Transfer the meat in the preheated oven at 170 °, adding a little broth if needed, and add the artichokes drained. Cook for another 30 minutes.

3) When cooked, debon the meat and reduce it into strips, then add it to the artichokes and the cooking juices; perfumed with ground pepper, remove the leaf of laurel and the woody branch of rosemary. Boil the pappardelle, drain when al dente and season with the sauce ai artichokes. Serve, if you like, with grated pecorino.