In a large stainless steel or enameled skillet, sauté the sausage over moderately high heat until it is browned. Add the onion and garlic, and cook over moderate heat, stirring until the onion is golden.
Add the prepared baby artichokes, the wine and the chicken broth. Bring to a boil and simmer the mixture, covered, for 15-20 minutes or until the artichoke hearts are tender.
Cook the mixture, uncovered, stirring occasionally, for 8-10 minutes or until the juices have thickened slightly. Keep warm and covered.
Serve over fettuccine, cooked al dente, tossed with the butter and Parmesan. Use salt and pepper to taste. Sprinkle with parsley.
