Clean the artichokes, keeping the stems aside.

Dip the corollas with the slightly spread leaves in water acidulated with lemon juice.

Fillet the toughest filamentous parts from the stems.

In a pan, heat a few tablespoons of oil and sauté the pancetta, garlic, parsley, onion, and chopped artichoke stems.

Add the skinned and crumbled sausage, season with pepper and salt sparingly, cook over very low heat.

Drain the artichokes, place them upright side by side in a baking dish, fill them with the mixture.

Drizzle with oil and then pour the white wine.

Cover and place in a preheated oven at 180°C for about an hour, basting the stuffed artichokes with their sauce from time to time.