Remove the tough outer leaves of the artichokes and tips, cut them in half and remove the central beard. Cut the artichokes into slices not too thin. Remove the hardest part of the stems and put them with the slices of artichoke in a bowl with water and lemon.
Slowly heat the extra virgin olive oil with the clove of garlic and chili pepper to taste in a pan over low heat. Add the peeled sausage into small pieces, make brown it crushing with a fork. Add the clean artichokes, salt to taste and cook covered for 7/8 minutes.
Cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce sprinkled with chopped parsley. If you prefer you can replace the chili pepper with a little ground black pepper to be added just before serving.
Serve the plates and enjoy!