Stuffed Artichokes With Hot Italian Sausage Recipes

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.

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.