STUFFED ARTICHOKES (SALLYE)

Name: STUFFED ARTICHOKES (SALLYE)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Mediterranean
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

By sallye bates
@grandedame

A Mediterranean staple vegetable, these stuffed artichokes are good served hot or cold. Do not try to cook these when your time is limited.

Rating:

★★★★☆ 1 vote4

Comments:

9 Comments

Serves:

Prep:

20 Min

Cook:

2 Hr

Method:

Bake

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
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How to Make STUFFED ARTICHOKES (SALLYE)

Step-by-Step

Trim 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
Heat 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)
Pour 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
Whisk the eggs gently and stir them into the cooled stuffing
Preheat oven to 350º

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
Place 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
Remove 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