Stuffed Artichokes with Hot Italian Sausage
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These stuffed artichokes with hot Italian sausage are a twist on the classic recipe. Try it, and you can thank me later.
Stuffed artichokes were always one of my favorite dishes from childhood. We always had them stuffed with an Italian breadcrumb mixture. This recipe is a twist on the classic, stuffed artichoke with the addition of hot Italian Sausage. The sausage gives the stuffing a heartier feel and well, let’s be honest, sausage makes everything better.
Stuffed Artichokes with Hot Italian Sausage
The addition of crumbled hot Italian sausage makes these artichokes one of my favorite appetizers of all time.
Ingredients
- 4 large globe artichokes
- 3 Johnsonville hot Italian sausages
- 2 cups Italian bread crumbs
- 1/2 cups freshly ground Parmesan cheese
- 1 tsp garlic salt
- 1 tbsp freshly ground black pepper
Instructions
- 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.
Tried this recipe?Let us know how it was!
