Maccheroni Timballo with Sausage and Artichokes

Method

1. Clean the artichokes: remove outer leaves, trim the stem, cut off the tips, halve them, remove the inner choke, and slice thinly. Place in acidulated water.
2. Slice the leek.
3. Remove the sausage casing and crumble the meat.
4. Sauté the artichokes with salt in a pan.
5. Add the leek and cook.
6. Deglaze with white wine.
7. Meanwhile, cook the tortiglioni in salted boiling water until al dente. Drain and add to the pan with the artichokes and sausage.
8. Add béchamel sauce and mix well.
9. Transfer half of the pasta to a baking dish, layer with pieces of Taleggio cheese and thyme leaves, then top with the remaining pasta and more Taleggio.
10. Finish with the remaining béchamel.
11. Bake in a static oven at 250°C for 5 minutes, then switch to grill mode for 3 minutes until golden.