Place the sausage links in a wide pan and cover with cold water. Bring to a gentle simmer, not a hard boil, and cook for 8 to 10 minutes, until the links feel firm and the juices run clear when one is pierced. Drain and let cool for 10 minutes, then cut into 1-inch (2.5cm) pieces.

Spread the artichoke quarters on paper towels and press firmly until no visible water remains. This is the step that lets them brown.

Toss the artichokes, pepper, and onion with 1 tablespoon of the oil, the oregano, and black pepper.

Thread the sausage, artichoke, pepper, and onion onto the skewers in an alternating pattern, packing them snugly but not tightly. Aim for about 3 sausage pieces per skewer.

Heat the remaining oil in a large skillet over medium-high heat until it shimmers. Lay 4 skewers in a single layer, leaving space between them. Sear for 2 minutes without moving, until the underside is deep brown and you hear a steady sizzle, then turn a quarter turn. Repeat until all four sides are browned, about 8 minutes total. Transfer to a plate and cook the remaining skewers the same way.

Reduce the heat to medium. Add the garlic to the empty skillet and stir for 30 seconds, until fragrant.

Pour in the broth and scrape up the browned bits from the bottom. Simmer for 2 to 3 minutes, until reduced by about half.

Take the skillet off the heat and swirl in the butter and lemon juice until the sauce is glossy. Return the skewers, roll them in the sauce for 30 seconds, and finish with parsley.