Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.
COOK THE LAMB
In a large casserole pot, cook onion, garlic, and rosemary in some oil. Once golden add the lamb and brown, seasoning with salt and pepper.
COOK THE PASTA
Drop the Barilla Fusilli into the boiling salted water and stir. Cook according to the instructions on the pack. Drain two minutes before the suggested cooking time.
COMBINE AND SERVE
Toss the pasta in with the sauce and continue cooking for a further minute. Add the tomatoes and artichokes then stir. Reduce the heat, add the Parmigiano Reggiano and a drizzle of olive oil. Serve immediately.
