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
Preheat the oven to 375 degrees.
Add the sausage, 1/2 cup of parmesan cheese, bread crumbs, salt, pepper and garlic to the bowl of a food processor. Mix the ingredients until incorporated then place the stuffing into a bowl.
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 the artichoke top, making a flat cut 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. Don’t worry about scraping out the choke, you can do that after it cooks.
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 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 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.
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