Wash and clean the artichokes from the hardest parts, then slice them finely and set aside.

Heat the olive oil in a large frying pan and fry the chopped onion and one clove of crushed garlic.

Remove the garlic and add to the pan sliced artichokes; season with salt, pepper and paprika to taste.

When the artichokes are lightly browned, sprinkle the preparation with 1/4 glass of white wine.

Cook the artichokes for 10 minutes, gradually adding a ladle of water.

Add the crumbled sausage and let go for another 15 minutes over low heat.

Boil in salted water Paccheri, drain and add to the sauce.

Serve hot with a sprinkling of freshly ground black pepper.