Sausage Stuffed Artichokes With Aioli Recipes

SAUSAGE STUFFED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees.
• Brown the sausage in a skillet, breaking the sausage into small crumbles. Drain the sausage on a plate lined with paper towels and set aside.
• Drain the artichoke hearts well, patting dry with paper towels. If using canned artichoke hearts, rinse well under cold water then drain and dry.
• Cut the artichoke hearts in half, lengthwise, and add them cut side up to a baking sheet.
• Add the cooked sausage, ricotta cheese, mozzarella cheese, sun dried tomatoes, salt and pepper, garlic powder, parmesan cheese and parsley to a bowl. Mix the filling together until all ingredients are combined.
• Add a heaping teaspoon of filling to the top of each artichoke heart, pressing down slightly to stick to the artichoke. Top with toasted bread crumbs and bake for 15 minutes.
• Remove the artichoke hearts from the oven and top with more parmesan cheese and chopped parsley. Serve immediately.

ARTICHOKES STUFFED WITH ITALIAN SAUSAGE

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.

STUFFED ARTICHOKES WITH SPICY ITALIAN SAUSAGE AND SWEET RED PEPPER

Steps:

• For filling, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Add sweet peppers and onion. Cook over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Remove from heat. Stir in panko, 1/2 cup parsley, and cheese; cool.
• Meanwhile, trim stems from artichokes so they sit flat and remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Brush cut edges with some of the lemon juice. Spread leaves apart, creating space for the filling. Using a spoon, scoop out the chokes; discard. Stuff filling between each leaf. Place any remaining filling on top of artichokes.
• In a 6-quart oval slow cooker combine the water and the remaining lemon juice. Place artichokes, filling sides up, in cooker. Drizzle with oil.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until a leaf pulls out easily. Before serving, sprinkle with additional parsley. Serve with lemon wedges.

GRANDMA'S BEST STUFFED ARTICHOKES

Steps:

• 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.

ARTICHOKES WITH PORK SAUSAGE, LEMON AND SAGE

Steps:

• First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
• While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.
• Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.
• Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.

BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE

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.

ITALIAN STUFFED ARTICHOKES

Steps:

• MAKE IT FAST On the Instant Pot, select Sauté, adjust heat to Medium/Normal and add oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring until fragrant, 1 minute. Pour mixture into a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse out pot and return to appliance. Using a serrated knife, cut off top quarter of artichokes and trim stems off to within 1 inch of their base. Rub cut surfaces with lemon. Separate leaves to open up the artichokes and make it easier to stuff filling between leaves. Push stuffing down between the leaves, dividing evenly among artichokes. Place a trivet in the pot and add water. Cut up the lemon used to rub the artichokes and add to pot. Place artichokes on trivet, stem side down. Set release valve to seal, select Pressure and set to More/High; adjust time to 15 minutes. Meanwhile, blend red peppers and balsamic in a blender until smooth. Season with salt and pepper. On the Instant Pot, let pressure come down naturally for 10 minutes and then quick-release any remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock lid back on and cook on high pressure for 1 to 3 minutes more. Quick-release pressure. Using tongs, carefully transfer artichokes to serving plates and serve with red pepper sauce. MAKE IT SLOW Using the sauté function in a 4½- to 7-quart slow cooker (or in a skillet on medium), heat oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring frequently, until fragrant, 1 minute. Transfer to a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse pot and return to appliance. Follow Step 2 of Make It Fast instructions to prepare artichokes. Pour water into slow cooker. Place artichokes directly in slow cooker, stem side down. Chop up lemon used for rubbing and add to slow cooker. Cover and cook on low for 6 to 7 hours. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. Follow Step 4 of "Make It Fast" instructions to make sauce. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

STUFFED ARTICHOKES

Steps:

• Make stuffing:
• Preheat oven to 350°F with rack in middle.
• Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
• Trim and stuff artichokes:
• Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
• Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
• Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
• Cook artichokes:
• Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
• If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
• If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
• Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.

STUFFED ARTICHOKES WITH HOT ITALIAN SAUSAGE

Steps:

• Remove sausage from casing and cook in a cast iron skillet, breaking it up as it cooks, like ground beef. Don't worry about separating it completely while it's in the skillet. Just flatten it out as best you can. You'll chop it up the rest of the way after you cook it. When fully cooked and browned, remove with a slotted spoon and put it on the cutting board and chop it up into smaller pieces.
• In a separate mixing bowl combine the bread crumbs, cheese, garlic salt, pepper, and sausage. Mix to combine.
• Trim the artichoke stem and remove the tips of the artichoke leaves with a pair of scissors. They have little thorns on the leaves and you don't want people to poke their fingers when they're eating this.
• You can smash the artichoke on the counter to open up the leaves. This is not always necessary, but if you get an artichoke with really tight leaves, it can help to open it up a bit.
• With a large spoon, stuff the leaves with the breadcrumb mixture. You can use the spoon to help open up the leaves further. You want the breadcrumbs to really get down in the space as much as possible, so don't be afraid to spread it open and stuff it good.
• Use a pot that's big enough for all four artichokes to fit standing up. Line the pot with a steaming basket and fill the pot with water to just under the steaming basket's height. Insert the artichokes and cover the pot with a lid. You want to control the temperature of the water so it doesn't overboil, or you'll lose a bunch of your breadcrumbs. The stuffing adds to the cooking time, so be patient. This can easily take an hour or even longer. You'll know they're done when you can easily remove a leaf (use a pair of tongs to test). Once the leaves come out easily, remove the artichokes from the pot and serve.

ARTICHOKE & SAUSAGE PASTA

Steps:

• Heat half the oil in a heavy saucepan over medium heat, and cook the sausages, using a fork to break up the meat, until they are browned, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Remove the sausage meat to a plate using a slotted spoon.
• Add the artichokes and remaining oil to the same pan that you cooked the sausages in, and cook over medium high heat until lightly browned, stirring as needed, about 12 minutes.
• Return the sausage to the pan and add the wine, and half a cup of water.
• Season with salt and pepper, and cook partly covered until the artichokes are very tender and the liquid has reduced and thickened.
• Heat a large pot of salted water to a boil.
• Cook your pasta of choice according to the package instructions until it is "al dente".
• Reserve a small cup of the pasta water, and drain the pasta.
• Return the pasta to the pot and add the sausage and artichoke mixture along with the parsley.
• Toss continuously over high heat, adding some pasta water to help loosen the mixture until it is piping hot, 2 or 3 minutes.
• Serve in individual bowls topped with grated Pecorino Romano cheese.

SAUSAGE-STUFFED ARTICHOKES

Steps:

• Heat a large skillet over medium-low heat. Add pine nuts; cook and stir until toasted and fragrant, about 5 minutes. Remove from heat.
• Fill a large bowl with water. Add lemon juice.
• Trim outer leaves from the artichokes and cut 1 1/2 inches off the leaves. Scrape out the hairs in the center. Immerse artichokes in lemon water.
• Mix pine nuts, sausage, bread crumbs, and parsley together in a bowl to make stuffing. Remove artichokes from lemon water and stuff with sausage mixture.
• Stand artichokes upright in a roasting dish. Fill dish halfway with water. Drizzle olive oil over artichokes. Cover dish with aluminum foil.
• Bake in the preheated oven until sausage is browned, 25 to 35 minutes. Uncover and sprinkle Parmesan cheese over artichokes. Continue baking until cheese is melted, about 5 minutes. Cool for 10 minutes before serving.

SAUSAGE STUFFED ARTICHOKES WITH AIOLI

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.

ARTICHOKES AND AIOLI SAUCE

Steps:

• In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
• Remove descolored leaves, snip off the spiky ends.
• Wash the artichokes in cold water and drain.
• Place artichokes in bottom of kettle, standing on base.
• Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
• While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
• Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
• Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
• Continue until all oil has been used.
• Mixture should be thick.
• Add lemon juice, salt and pepper; blend a few seconds more to mix well.
• Refrigerate, tightly covered.
• Drain artichokes well.
• Let cool slightly.
• Using finger, pull out leaves at center.
• With teaspoon, remove hair choke from cavity.
• Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
• To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.