Trim the Roman artichokes, remove the tough outer leaves and fuzzy choke, then slice them very thinly.

Toss the sliced artichokes with the all-purpose flour until lightly coated.

Heat 3 tablespoons of extra virgin olive oil in the large skillet, then fry the floured artichokes until golden and crispy, about 6 to 8 minutes.

Transfer the crispy artichokes to a plate and season them with a pinch of salt.

Remove the casings from the pork sausages, then crumble the meat onto the cutting board.

Heat the remaining 1 tablespoon of extra virgin olive oil in the large skillet, then brown the crumbled sausage over medium-high heat for 6 to 8 minutes.

Pour the red wine into the browned sausage, then simmer until the alcohol has mostly evaporated, about 2 minutes.

Add the tomato passata and black pepper, then simmer the sausage sauce over low heat for 12 to 15 minutes.

Bring a large pot of salted water to a boil, then cook the mezze maniche pasta until al dente according to the package timing.

Reserve 120 ml of pasta cooking water, then drain the mezze maniche pasta.

Add the drained mezze maniche pasta to the sausage sauce, then toss with a splash of reserved pasta water until glossy.

Finely grate the Pecorino Romano cheese, then toss half of it through the hot pasta.

Divide the pasta among four plates, then top with crispy artichokes and the remaining Pecorino Romano cheese.