Tortiglioni with Sausages, Nettles and Crispy Artichokes

Serve 6

In a pot of boiling salted water cook the tortiglioni al dente. Meanwhile, in a saucepan, sauté the unpeeled garlic clove together with a little extra virgin olive oil, then remove it and add the chopped shallots, let it brown for a minute. Add the diced sausage and deglaze with the white wine and a little pasta cooking water; add the nettle cream and some grated salted ricotta. At this point cut the Whole artichokes into four wedges, pass them in the semolina flour and fry them in the hot sunflower seeds oil. Drain the pasta and toss it in the prepared sauce, then plate them up. Complete with the crispy artichokes and some shaved salted ricotta cheese.