Preparation

• In an 8-inch skillet, heat the butter over medium heat until the foam subsides.
• Add the breadcrumbs, 1 Tbs. of the parsley, 1/4 tsp. salt, and 1/4 tsp. pepper, and cook, stirring constantly, until the breadcrumbs are golden brown, about 3 minutes. Set aside to cool.
• Cook the sausage in a 12-inch skillet over medium-high heat, breaking it apart with a spoon, until browned, 6 to 8 minutes. Transfer to a plate.
• Heat the olive oil over medium heat. Season the artichokes with 1/2 tsp. salt, and cook until brown on each side, turning as needed, 7 to 9 minutes total. Transfer them to another plate. Add the garlic and rosemary to the skillet and cook until fragrant, 15 seconds. Raise the heat to medium high, add the chicken stock, mascarpone, and sausage, and continue to cook until slightly thickened, 3 to 5 minutes. Meanwhile, bring a large pot of wel-lsalted water to a boil. Cook the linguine according to package directions until al dente.
• Reserve 1 cup of the pasta water, and drain. Add the linguine and half of the breadcrumbs to the skillet and toss with the sauce and enough pasta water to moisten, if needed. Divide among 4 to 6 shallow bowls or plates, top with the artichokes and remaining breadcrumbs, garnish with the remaining parsley, and serve with lemon wedges on the side.