Step 1 First heat the oil in a heavy based casserole pan over a medium heat. Pop the sausages in and brown for 5 mins.

Step 2 Add the pancetta and continue to cook for 5 mins until crispy. Remove the sausages and pancetta from the pan.

Step 3 Turn the heat down to a low heat and add the onions, leeks and celery to the pan. Cook for 10 mins then add the garlic for a further 5 mins.

Step 4 Finally add the artichokes and cook for a further 5 mins before returning the sausage and pancetta to the pan.

Step 5 Pour the stock over the casserole, add the thyme sprigs and season with plenty of sea salt and ground black pepper.

Step 6 Cover with a lid and simmer for about 30-40 mins until the artichokes are tender.

Step 7 Remove from the heat and stir in the parsley.

Step 8 Perfect served with purple sprouting broccoli, crusty bread and a robust red wine.