For cooking pasta: Bring the water to boil with the salt. Drop the pasta only when the water boils a lot, stirring constantly and cook until al dente. See cooking time indicated on packaging. For cooking artichokes: Remove hard outer leaves and the hairy choke. Cut them into julienne strips and cook them in a pan with extra virgin olive oil, a glove garlic, till salt and pepper for about 3 minutes. For cooking sauce: Remove fat from the buffalo meat. Cut the meat in small strips and brown in a pan with few oil,now brown the chopped vegetables and after that join the meat and deglaze with white wine. Add tomato paste and the fresh rosemary sprig.Adjust the taste with salt and pepper. Cook for about 15 minutes adding occasionally a ladle of water used to cook the pasta, which is rich in fibers.Let the sauce bland to make it amalgamate with the pasta.