Cut most of the stalk off the artichokes and remove the outer tough leaves. Cut them into two, remove the inner hair, soak them in a bowl with water and lemon and cut them into thin slices.
Mince and stir-fry the shallot with oil, parsley, peeled garlic. Then, add half of the zampone cut into small pieces and let it cook for some minutes. Now, add the artichokes, with salt and pepper.
Cook for about ten minutes over a gentle heat, until the artichokes are softer. If they get too dry while cooking, add a little warm water.
Boil the pasta in salted water and, in the meantime, cook the remaining cotechino cut into small pieces in a non-stick pan, without adding fats, until it gets crispy.
Drain the pasta "al dente" and sauté it in a pan with the artichokes and the zampone.
Serve the artichoke penne together with crispy zampone and grated cheese.