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Stuffed Artichokes |

Sausage-stuffed Artichokes


These sausage-stuffed artichokes are super easy to make and result in a comforting and delicious spring meal. 



For the filling:

  • 1 pound bulk sausage, casings removed
  • ½ cup grated Pecorino, plus 2 additional tablespoons
  • 3 cloves garlic, chopped
  • ½ cup Italian seasoned breadcrumbs
  • 1 egg
  • 1/3 cup fresh parsley, chopped
  • ¼ cup toasted pine nuts, plus 2 additional tablespoons
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For the artichokes: 

  • 4 artichokes
  • 1 lemon
  • 1 cup white wine
  • 2 bay leaves
  • Extra-virgin olive oil
  • Additional fresh parsley, chopped


1. Preheat the oven to 375 degrees Fahrenheit.

2. Prepare the filling: In a medium bowl, mix together the sausage, 1/2 cup of Pecorino, garlic, breadcrumbs, egg, parsley, 1/4 cup of pine nuts, salt and a few grinds of pepper until all ingredients incorporated. 

3. Prepare the artichokes:  Fill a big bowl with cold water. Cut the lemon in half and squeeze the juice into the water in the bowl. (This keeps the artichokes from browning.) Toss the squeezed lemon halves into the bowl as well. 

4. Trim the artichoke stems to about an inch from the base so the artichoke will sit flat on the stem in the bottom of the pan. 

5. Using a sharp knife, cut about an inch off the top of the artichoke to remove the tough end tips. Using scissors, cut away any sharp tips that remain on any of the leaves. 

6. Using your fingers, pull open the center of the artichoke and pull out the tough center leaves. Use a spoon to scrape out the fuzzy choke in the center.  Put the prepped artichoke in the bowl of water.  Repeat for the remaining artichokes. 

7. Grab a Dutch oven or pot large enough to hold the artichokes.  Using a spoon or your hands, stuff each artichoke with about ¼ of the filling, stuffing the center cavity and in-between the leaves.  As you fill them, place them in the pot, stem resting on the bottom. 

8. Add about 1 cup of water, the white wine and the bay leaves in the bottom of the pot. 

9. Drizzle the artichokes with the olive oil. Cover with the lid or tightly with foil.

10. Cook in the oven for about 1 ½ hours although start checking the artichokes after an hour. They are done when a single leaf easily pulls out of the artichoke. Remove the pan from the oven and remove lid. 

12. Sprinkle with the remaining 2 tablespoons of Pecorino cheese. Drizzle with a bit more olive oil.  

13. To serve, garnish with the remaining toasted pine nuts and additional parsley. Serve!