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
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.
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
SAUSAGE-STUFFED POTATOES
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 758 calories, Fat 43g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 956mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
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ARTICHOKE-STUFFED NEW POTATOES - BETTER HOMES & GARDENS
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4.2/5 (9)Calories 70 per servingTotal Time 45 mins
- Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.
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- Bring a large pot of water to a boil over high. Lightly salt boiling water, and add artichokes. Place a heatproof dish on top of artichokes to keep them submerged, and boil until a paring knife can be inserted halfway through stem, about 15 minutes. Remove artichokes, and let drain, stem sides up, until cool enough to handle.
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- Using paring knife, peel and trim artichoke stems. Carefully loosen leaves in center of artichokes; using a spoon, remove and discard center chokes. Stuff sausage mixture evenly into centers of artichokes.
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