These delicious, Italian stuffed artichokes are a beautiful holiday side dish or a tasty addition to almost any dinner. These sausage stuffed artichokes are so hearty they can even be a meal!
- 6 large artichokes
- 1 pound Italian sausage, casings removed
- 1/2 cup grated parmesan cheese, plus 2 tablespoons
- 1/2 cup chopped parsley
- 1/4 cup toasted pine nuts (pignoli) plus 2 tablespoons for garnish
- 1/2 cup Italian style bread crumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped garlic
- 1 cup white wine
- 2 bay leaves
- olive oil
- Preheat the oven to 375 degrees.
- Add the sausage, 1/2 cup of parmesan cheese, parsley, bread crumbs, salt, pepper and garlic to the bowl of a food processor. Add the stuffing to a bowl and stir in the pine nuts.
- Prepare the artichokes by trimming the stems from the artichoke, cutting it flat so that the artichoke can sit straight in the pot.
- Next cut the top third off of the top of the artichoke, cutting straight across.
- Open the artichoke up using your fingers and pull out the center as much as you can so there is room for the stuffing. You can use a spoon to scrape most of the chokes out.
- Divide the stuffing into 6 equal parts and start stuffing the artichokes. Add a portion the center of each artichoke and then add the rest to the outside parts of the leaves.
- Place the artichokes into a dutch oven large enough to hold all the artichokes in a single layer, use two pots if you don’t have one big enough.
- Now add 1 part white wine to 3 parts water, filling the pot so the liquid comes up only halfway up the artichokes. If you are using a smaller pot you might only need 1/2 cup of wine to 1 1/2 parts water.
- Season the artichokes with more salt and pepper on top and then sprinkle on the remaining 2 tablespoons of parmesan cheese.
- Drizzle the artichokes with olive oil and add the bay leaves to the cooking liquid.
- Cover and cook in the oven for 1 1/2 hours, checking the artichokes after an hour. The artichokes are done when a single leaf pulls out easily and the sausage is cooked through.
- When the artichokes are done, add each artichoke to a bowl and spoon some of the cooking liquid over each artichoke.
- Garnish each artichoke with a few more of the toasted pignoli nuts and fresh chopped parsley.
* Toast the pignoli nuts in a dry pan, moving around often until they turn slightly browned and fragrant.
* You can also cook these artichokes on your stove top. Bring to a boil then turn the heat down to a simmer over medium heat with the lid on but slightly ajar for some steam to release. The cooking time should be about the same.
- Category: side dish
- Method: oven
- Cuisine: Italian
Keywords: stuffed artichokes, sausage stuffed artichokes, italian stuffed artichokes, vegetable side dish, side dish, holiday side dish, artichokes