sallye bates


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

★★★★☆ 1 vote
20 Min
2 Hr


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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



  • 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

Printable Recipe Card


Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Healthy

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