Finely dice the 1 onion, 2 celery stalks, and 2 carrots to make a soffritto.

Cut the 3 slices of guanciale into small strips.

Heat the large pot over medium heat and render the guanciale until crisp, about 5 minutes.

Add the diced onion, celery, and carrot to the rendered guanciale fat and cook until softened, about 8 minutes.

Add the pork ribs and brown them on all sides for about 10 minutes.

Pour in 250 ml dry white wine and scrape the bottom of the pot to loosen the browned bits.

Simmer until the wine is mostly evaporated, about 3 minutes.

Stir in 700 ml tomato passata and 130 g tomato paste until the sauce is smooth.

Season the sauce with 1 tsp salt and 1/4 tsp black pepper.

Cover the pot and gently simmer the pork rib sauce until the meat is tender, about 90 minutes.

Trim the 2 artichokes, remove the tough outer leaves and fuzzy chokes, then slice them thinly.

Heat 1 l peanut oil in the deep frying pan to about 175°C / 350°F.

Fry the sliced artichokes in batches until golden and crisp, about 4 minutes per batch.

Transfer the fried artichokes to paper towel and lightly season them with salt.

Bring a large pot of salted water to a rolling boil.

Cook 400 g mezzemaniche pasta until al dente, following the package timing, about 10 to 12 minutes.

Remove the tender pork ribs from the sauce and reserve them for serving or another use.

Drain the al dente pasta, reserving a small amount of pasta water.

Toss the drained mezzemaniche with the pork rib tomato sauce until evenly coated.

Add a splash of reserved pasta water if needed and toss until the sauce clings to the pasta.

Divide the pasta among 4 plates and top each serving with fried artichokes.

Generously grate 100 g Tuscan pecorino cheese over the plated pasta and serve immediately.