In the meantime, clean the artichokes (keep the offcuts for making stock), cut into wedges and keep in water acidulated with lemon juice, then parboil, drain (set the water aside) and chop them.
Lightly fry the onion in 2-3 tablespoons of olive oil then add the meat, browning it before adding the white wine. Season with salt and add the chopped artichokes. Complete with a tablespoon of thyme leaves.
Prepare a stock by cooking the artichoke offcuts and 4 sun-dried tomatoes in 2 litres of water for about 30 minutes. Strain and reserve the broth to cook the paccheri, drain when really a dente, about ¾ of the cooking time.