Brown the pork sausages all over in a little olive oil in a Dutch oven or other heavy pot.

Set the sausages aside.

Peel the onions and cut them into thick sections.

Add the onions to the pot in which you browned the sausages, adding a little more oil if needed.

Soften the onions over medium heat until they are tender enough to crush with a wooden spoon (15-20 minutes).

Peel and finely slice the garlic and add it to the onions.

Halve the mushrooms and add them too.

Peel or simply scrub the artichokes, then cut them in half.

Add the artichokes to the pot, pushing the onions aside, and let them color slightly.

Return the sausages to the pot.

Cut the lemon into fat chunks and tuck them in along with the fennel seeds, salt, and black pepper.

Pour enough stock or water to cover the ingredients and bring to a boil.

Decrease the heat and simmer for about thirty minutes, until the vegetables are tender.

If there is too much liquid, increase the heat and let it reduce a little.

Stir in the parsley and check the seasoning.

Serve the casserole with steamed cavolo nero, spring cabbage, or purple sprouting.