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Stuffed Artichoke? What's that??

11:28 AM

Up until a few days ago, I had never eaten a stuffed artichoke.  Generally they are made with a generous portion of cheese and I never thought to try it without.  But last week my husband decided he wanted some... and I played along by buying the ingredients, and then making HIM cook it :-P   And they turned out great!  So, I recorded the process by taking photos ( I did NOT take a photo of my plate after I had eaten more than one of these things... holy mess! But completely worth it).  I'd suggest serving these at a party or as a side, and you can make them vegetarian (vegan, actually) but subbing 1/2 c. vegan parmesian cheese for the sausage.

Stuffed Artichokes
* modified from Rachel Ray's "Stuffed Artichokes" recipe
  • 4 large artichokes
  • 1/2 cup breadcrumbs (I make my own out of leftover frozen bread)
  • 2 links mild italian sausage, cooked
  • 2 sliced garlic cloves
  • salt and pepper
  • olive oil
  • 1/2 lemon
  • 1/2 cup white wine
  • well-salted water (brine)
 Cut off the bottom of the artichokes to level them off so they  stand up straight. Peel off  any tough outer leaves, and then trim the tops so that they are flat across.

In a separate bowl, mix the breadcrumbs, sausage, garlic cloves, salt and pepper. Pry open the artichoke so you can start stuffing the breadcrumb mixture in between the leaves.  Do this until all four are sufficiently stuffed.
 ... We did 6 artichokes, I know.  4 would've been stuffed a little more thoroughly.

Put the artichokes in a heavy bottomed sauce pot and drizzle them with olive oil.  Fill the pot with the wine and then enough salted water to come halfway up the sides of the artichokes.  Brink to a low simmer, cover and cook until soft, at least 45 minutes.

 These were delicious by themselves, but would've been amazing with a little Marinara or other Italian Tomato Sauce drizzled over the top.


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