Let the artichokes and peas thaw by taking them out of the freezer a few hours ahead, or thaw them in the microwave.

Once thawed, slice the artichokes into thin strips.

In a skillet, sauté the chopped celery, carrot, and onion in a little olive oil. Add the peas and artichokes and cook for a few minutes. Season with salt and pepper.

Add enough water to cover the peas and artichokes, then add a bay leaf and some sweet paprika. Cook for about 10 minutes, until the peas are tender. Add more water if needed and adjust salt and pepper to taste.

When the peas and artichokes are cooked, turn off the heat and mash everything lightly with a fork. This will create a nice sauce to coat the fusilli, while still leaving some chunky pieces.

Cook the fusilli until al dente, reserving 1 cup of the pasta cooking water.

Add the fusilli to the skillet with the artichokes and peas. Then add the reserved pasta water and the grated pecorino cheese, stirring until you get a thick, creamy sauce.

Serve and top with a generous sprinkle of grated pecorino cheese.