STUFFED ARTICHOKES (SALLYE)
By
sallye bates
@grandedame
2
A Mediterranean staple vegetable, these stuffed artichokes are good served hot or cold. Do not try to cook these when your time is limited.
Ingredients
- 4 large
- artichokes, trimmed
- juice of 2 lemons
- 1/2 c
- olive oil, extra virgin
- 1 large
- yellow onion, finely chopped
- 4 clove
- garlic, finely chopped
- 1/4 c
- italian parsley, finely chopped
- 1/2 lb
- sweet italian sausage, removed from casing
- 2 c
- dry bread crumbs, finely crushed
- 1 c
- chicken stock
- 1/2 tsp
- dried oregano
- salt & pepper to taste
- 1/4 c
- grated romano cheese
- 2 large
- eggs
How to Make STUFFED ARTICHOKES (SALLYE)
- 1Trim stems of artichokes so bulb will sit upright
Place in a large saucepan of salted boiling water with lemon juice
Cook for 20-30 minutes until a few leaves pull out with only slight resistance
Note: You will cook the artichokes again later, so do not overcook
Drain artichokes, invert and cool completely - 2Heat half the oil in cast iron or heavy skillet
Add onions, garlic and parsley and cook over low heat for 15 minutes
Add crumbled sausage and cook for another 15 minutes, stirring, until sausage is almost but not completely cooked through
(Remember you will cook this again later) - 3Pour sausage mixture into mixing bowl
Add bread crumbs, chicken stock, oregano and salt and pepper to taste (about 1/2 teaspoon each), and cheese
Toss gently and cool mixture to room temperature - 4Whisk the eggs gently and stir them into the cooled stuffing
- 5Preheat oven to 350ยบ
Carefully spread open the cooked and drained artichokes and remove the choke from each with a spoon
Fill the cavities with the sausage stuffing.
Force any leftover stuffing down inside the outside leaves
Reform the artichoke shape as much as possible - 6Place the stuffed artichokes in a shallow baking dish, drizzle them with the remaining oil and pour 1 cup water into the dish
Bake tightly covered for 60 minutes - 7Remove artichokes from oven and serve with marinara sauce drizzled over them
Alternate: Cool to room temperature and garnish with chopped parsley and wedges of fresh lemon
