These deeply flavorful Sweet Chicken Sausage Stuffed Artichokes are worth their time in gold.
I have always said my mother was ahead of the trends for certain dishes. As a kid growing up, our after school “snack” consisted of sliced French bread, a plate of olive oil, seasoned with salt and pepper, a few slices of fresh tomatoes, some capers, and canned tuna fish. Years later many restaurants started serving bread with sun-dried tomatoes and olive oil for dipping.
Cherish those moments with your children. No matter how old or young they are, there is joy is every layer of their lives. Much like the artichoke. Take the time to nurture the artichoke and give it the TLC it needs to create your own stuffed dish.
- 2 Artichokes
- 1 lemon, cut in half
- 2 cloves garlic, minced
- 1 Tablespoons Avocado oil (I use Avocare)
- 1/8 teaspoon Himalayan salt with truffle
- 1/8 teaspoon fresh ground pepper
- 8 ounces sweet chicken sausage
- 1/2 cup finely chopped parsley, divided
- 1/2 cup crushed canned fried onions
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup water
- Remove most of the smaller leaves, starting at the bottom of the artichoke, Slice off the stem.
- Place artichoke on cutting board, stem up, and slice right down the stem, cutting the artichoke in half.
- Rub the cut lemon all over the artichoke, to prevent browning.
- With a paring knife, insert point right under the choke and run knife all the way under the choke and lift out, following the heart. The choke is the hairy part right under the purple inner leaves. Do not cut into or remove the heart, which lies right under the hairy choke and on top of the stem. Lift out all the hairy choke and inner leaves.
- Preheat the oven to 375 degrees F.
- Set artichokes in a large baking or roasting dish. Sprinkle with salt and pepper.
- Pour the wine/water into the bottom of the baking pan with the artichokes.
- Cover with foil tightly and bake the artichokes without the stuffing for 40 minutes.
- Heat avocado oil in skillet.
- Add chopped garlic and saute about 30 seconds.
- Add the sweet chicken sausage and brown the sausage, (about 15 minutes)
- Turn off heat. Add chopped parsley, crushed fried onions and cheese and stir.
- Remove artichokes from oven. Uncover and stuff each artichoke with some of the stuffing mixture, place foil on top of pan again tightly, bake for another 20 minutes.
- Remove foil and bake for another 15 minutes until stuffing is a little golden brown and the tip of a small knife can be inserted into the heart of the artichoke, right above the stem, and meets with no resistance.
- Serve artichokes hot or at room temperature.
Thanks for stopping by and have a great day.