Artichokes with Sausage and Tomato

Name: Artichokes with Sausage and Tomato
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 8 whole artichokes; 2 bay leaves; 227 grams chicken sausages; 59 milliliters dry white wine, such as Pinot Grigio; 1 handful fresh flat-leaf parsley, plus some chopped for garnish; 4 garlic cloves; 4 servings Kosher salt and freshly ground black pepper; 2 lemons, halved; 59 milliliters extra-virgin olive oil; 1 Tbsp unsalted butter; 3 vine-ripened tomatoes; 2 liters water

Artichokes with Sausage and Tomato might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 428 calories, 19g of protein, and 25g of fat per serving. This recipe serves 4. Head to the store and pick up flat-leaf parsley, kosher salt and pepper, olive oil, and a few other things to make it today. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

First thing to do is steam the artichokes in a flavorful broth.

Ingredients you will need

Artichoke

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. In the meantime prepare the artichokes.

Ingredients you will need

Salt And Pepper

Artichoke

Bay Leaves

Parsley

Garlic

Lemon

Broth

Water

Wine

Equipment you will use

Pot

Wash the artichokes under cold water. Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke. Snap or cut off the outer petals until you reach the pale green, soft leaves in the center.

Ingredients you will need

Artichoke

Water

Equipment you will use

Knife

Cut 1-inch off the top of the artichoke. Repeat with the remaining artichokes.

Ingredients you will need

Artichoke

Place the artichokes in the steaming liquid. Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base.

Ingredients you will need

Artichoke

Base

Equipment you will use

Knife

Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center and discard. Try and keep the artichoke intact as best you can, it looks great for presentation.

Ingredients you will need

Artichoke

Equipment you will use

Tongs

Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through. Take the sausage out of the pan and slice it up.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt. Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl. Cook for 3 minutes until the tomatoes start to break down and soften. Now it's time for the artichokes to go in there. Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Artichoke

Tomato