4 sweet sausages
2 bulbs fennel, quartered
Salt and freshly ground black pepper
Olive oil, for grilling
1/2 pound dry farfalle (butterfly or bowtie) pasta
1 lemon, halved
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper
20 baby artichokes, trimmed
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
1 teaspoon sugar
1/2 bunch flat leaf parsley, leaves picked
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