Best Sausage Stuffed Artichokes Recipes

SAUSAGE-STUFFED ARTICHOKES

Steps:

• Heat a large skillet over medium-low heat. Add pine nuts; cook and stir until toasted and fragrant, about 5 minutes. Remove from heat.
• Fill a large bowl with water. Add lemon juice.
• Trim outer leaves from the artichokes and cut 1 1/2 inches off the leaves. Scrape out the hairs in the center. Immerse artichokes in lemon water.
• Mix pine nuts, sausage, bread crumbs, and parsley together in a bowl to make stuffing. Remove artichokes from lemon water and stuff with sausage mixture.
• Stand artichokes upright in a roasting dish. Fill dish halfway with water. Drizzle olive oil over artichokes. Cover dish with aluminum foil.
• Bake in the preheated oven until sausage is browned, 25 to 35 minutes. Uncover and sprinkle Parmesan cheese over artichokes. Continue baking until cheese is melted, about 5 minutes. Cool for 10 minutes before serving.

SAUSAGE STUFFED ARTICHOKES WITH AIOLI

Steps:

• To prepare the artichokes: Fill a large pot with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil over medium-high heat. Add the artichokes, cover, and cook for 35 minutes. A large leaf should come off when gently pulled. Set aside and let cool slightly. When cool enough to handle, halve the artichokes down the middle lengthwise. With a spoon or melon baller, carefully scoop out the choke and prickly thorns. Drizzle oil on both the insides and outside leaves of the artichokes. Season with salt and pepper.
• To prepare the sausage stuffing: Combine the bread crumbs, garlic, mint, cheese, cooked onion and sausage in a large mixing bowl. Drizzle with oil to moisten until the stuffing binds together; season with salt and pepper.
• Preheat an outdoor grill or stovetop grill pan. Preheat the oven to 350 degrees F.
• Place the artichokes, cut side down, on the hot grill. Cook for 3 minutes and then turn gently with tongs. Grill the other side for 2 minutes. Spoon the stuffing into the cavities of the artichokes. Drizzle with a little more oil. Place the artichokes in the oven and bake for 10 to 15 minutes until lightly browned. In the meantime, make the aioli.
• To prepare the aioli: In a blender, combine the egg yolks, garlic, capers, red pepper flakes and lemon; season with salt and pepper. Blend on medium-high speed and very slowly pour the oil through the pouring hole. If the aioli is too thick, add water. Refrigerate while grilling.
• To serve: Put the stuffed artichokes on a platter with the aioli on the side for dipping.

SAUSAGE STUFFED ARTICHOKES WITH NEW POTATOES

Steps:

• Boil artichokes in salted water until knife can easily be inserted halfway into stem.
• Drain, stem sides up until cool enough to handle.
• Preheat oven to 325 F.
• Place sausage, bread cubes, 1/4 cup wine, parsley, garlic, yolks, and pepper in a medium bowl.
• Using your hands, thoroughly combine.
• With paring knife, peel and trim stems.
• Loosten leaves in center of artichoke; using a spoon remove and discard center chokes.
• Stuff sausage mixture evenly into center of artichokes.
• Place artichokes stem side down in a dutch oven and arrange potatoes around artichokes.
• Add water to a depth of 1 inch and the remaining 3/4 cup of wine.
• Bring to a simmer, cover and transfer to preheated oven.
• Bake until potatoes and artichokes are tender and sausage is cooked to temp of 160 degrees.
• Remove from oven and let stand for 10 minutes.
• Serve with baguette slices and mustard.
• Artichokes may be makeup through being stuffed. Cover and chill for up to 8 hours.