ARTICHOKES STUFFED WITH ITALIAN SAUSAGE
For a hearty appetizer to share, make our fresh artichokes stuffed with Italian sausage and topped with garlic breadcrumbs and cheese.
Provided by Nikki Cervone
Categories Appetizer
Time 2h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Fill a large pot about 3/4 full with water, and bring to a boil over high heat.
- As the water is boiling, prepare the artichokes. With kitchen shears, cut off the pointy end of each individual leaf. With a knife, slice off the stem so that the artichoke can stand up straight, and slice off about an inch of the tip of the entire artichoke. Rub one half of the lemon on all exposed surfaces to prevent browning.
- Place the artichokes and lemon halves in the boiling water. Cover with a lid, and boil for 20 minutes until slightly tender. Drain the artichokes, and immediately shock them in a bowlful of ice water. Allow to cool until they are easy to handle.
- As the artichokes are cooling, toast the breadcrumbs. Heat a medium-sized pan on low heat. Add the butter and melt completely. Add the garlic cloves and cook until just fragrant without browning. Immediately add the breadcrumbs and toast for a minute or so until golden, stirring constantly. Remove from heat and mix in the rosemary. Season to taste with salt and pepper. Set aside to cool.
- Once the artichokes are cool enough, drain from the ice bath and place on a large cutting board or plate. Remove the inner center leaves and the hairy sections of the choke with a small metal spoon. Remove enough layers to create a space large enough to fill with the sausage.
- Mix together the sausage and diced onion in a bowl with your fingers. Divide the mixture and stuff the cavity of each prepared artichoke with the sausage, pressing down slightly and filling each to the top. You will use about 3/4 to 1 cup of the sausage mixture for each one.
- Divide the breadcrumb mixture evenly over the top of each artichoke, and fill some of the spaces in between the external leaf layers with some more breadcrumbs.
- Transfer the stuffed artichokes to a 13-by-9-inch baking pan. Pour the white wine and 1 cup of water into the pan. Cover the pan with foil.
- Bake for 45 minutes until the sausage is cooked through. The internal temperature of the sausage should reach 160°F on a meat thermometer.
- Remove from the oven, and dispose of the aluminum foil. Sprinkle the tops of each artichoke with the grated cheese. Return to the oven, and bake for an additional 5 minutes to melt and brown the cheese.
- Remove from the oven, and let cool for 5 to 10 minutes in the pan before serving.
Nutrition Facts : ServingSize 1/2 artichoke, Calories 370 calories, Sugar 2.4 g, Sodium 1019.9 mg, Fat 23 g, SaturatedFat 9 g, TransFat 0.1 g, Carbohydrate 22.3 g, Fiber 4.3 g, Protein 14.7 g, Cholesterol 55.4 mg
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
Learn how to make stuffed artichokes in the oven with step-by-step pictures! This baked Italian stuffed artichokes recipe makes a delicious low carb meal or appetizer.
Provided by Maya Krampf
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
- Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
- Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
- Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
- Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
- Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
- Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.
Nutrition Facts : Calories 604 kcal, Carbohydrate 21 g, Protein 28 g, Fat 47 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 1211 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
ITALIAN STUFFED ARTICHOKES
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
- Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
- Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
- Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!
SAUSAGE STUFFED ARTICHOKES WITH AIOLI
Make and share this Sausage Stuffed Artichokes With Aioli recipe from Food.com.
Provided by Kristiina
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the artichokes: Fill a large pot with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil over medium-high heat. Add the artichokes, cover, and cook for 35 minutes. A large leaf should come off when gently pulled. Set aside and let cool slightly. When cool enough to handle, halve the artichokes down the middle lengthwise. With a spoon or melon baller, carefully scoop out the choke and prickly thorns. Drizzle oil on both the insides and outside leaves of the artichokes. Season with salt and pepper.
- To prepare the sausage stuffing: Combine the bread crumbs, garlic, mint, cheese, cooked onion and sausage in a large mixing bowl. Drizzle with oil to moisten until the stuffing binds together; season with salt and pepper.
- Preheat an outdoor grill or stovetop grill pan. Preheat the oven to 350 degrees F.
- Place the artichokes, cut side down, on the hot grill. Cook for 3 minutes and then turn gently with tongs. Grill the other side for 2 minutes. Spoon the stuffing into the cavities of the artichokes. Drizzle with a little more oil. Place the artichokes in the oven and bake for 10 to 15 minutes until lightly browned. In the meantime, make the aioli.
- To prepare the aioli: In a blender, combine the egg yolks, garlic, capers, red pepper flakes and lemon; season with salt and pepper. Blend on medium-high speed and very slowly pour the oil through the pouring hole. If the aioli is too thick, add water. Refrigerate while grilling.
- To serve: Put the stuffed artichokes on a platter with the aioli on the side for dipping.
Nutrition Facts : Calories 1147.1, Fat 103.3, SaturatedFat 18.3, Cholesterol 132.4, Sodium 4692.7, Carbohydrate 41.7, Fiber 9.8, Sugar 3, Protein 20.6
ITALIAN STUFFED ARTICHOKES
"I can remember Mom making this special treat at Easter, Thanksgiving and Christmas," writes Emma Magielda from Amsterdam, New York. "We looked forward to it all year!" TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.
Nutrition Facts :
More about "baked italian stuffed artichokes recipe with sausage"
ITALIAN SAUSAGE STUFFED ARTICHOKES – RECIPE - HARDCORE …
From hardcoreitalians.blog
Estimated Reading Time 2 mins
ITALIAN STUFFED ARTICHOKES: A SIMPLE AND TASTY RECIPE
From cookist.com
BAKED ITALIAN STUFFED ARTICHOKES - OCEAN MIST FARMS
From oceanmist.com
BAKED STUFFED ARTICHOKES ITALIAN RECIPES ALL YOU NEED IS …
From stevehacks.com
STUFFED ARTICHOKES WITH SAUSAGE RECIPE : TOP PICKED FROM OUR …
From recipeschoice.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From pinterest.ca
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From pinterest.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From pinterest.com
STUFFED ARTICHOKES WITH SPICY ITALIAN SAUSAGE AND SWEET RED PEPPER
From bhg.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From pinterest.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From facebook.com
BAKED ITALIAN-STUFFED ARTICHOKES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SAUSAGE-STUFFED ARTICHOKES - OUR ITALIAN TABLE
From ouritaliantable.com
10 BEST ITALIAN STUFFED ARTICHOKES RECIPES | YUMMLY
From yummly.com
STUFFED ARTICHOKES WITH HOT ITALIAN SAUSAGE - - CASA PIZZI
From casapizzi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love