Put on gloves, trim the 4 Morellini artichokes, peel away the tough outer leaves, and halve them lengthwise.

Remove the fuzzy choke from each artichoke half, then slice the cleaned artichokes thinly lengthwise.

Place the sliced artichokes in a bowl of water mixed with the lemon juice. Keep them submerged to prevent browning.

Clean the 2 porcini mushrooms and slice them lengthwise into thick pieces.

Peel and finely slice the 2 garlic cloves. Break the 80 g nduja into small pieces.

Bring 4 l water to a boil in a large pot, then salt the water generously.

Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant.

Drain the artichokes and add them to the skillet. Sauté for 5 minutes until they start to soften.

Add the sliced porcini mushrooms and the nduja to the skillet. Season with black pepper and cook over high heat for 4 minutes.

Cook the 400 g dried pasta in the boiling water until 2 minutes before al dente. Reserve 240 ml cooking water before draining.

Transfer the drained pasta to the skillet. Add 120 ml reserved pasta water and toss vigorously over high heat.

Add more reserved pasta water as needed, then toss until the nduja creates a creamy sauce that coats the pasta.

Turn off the heat and drizzle with the remaining 1 tbsp extra virgin olive oil. Toss once more until glossy.

Divide the pasta among 4 plates and garnish each portion with fresh herb sprigs.