Sausage Stuffed Artichokes With New Potatoes Recipes

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ITALIAN SAUSAGE WITH ARTICHOKES AND FETA



Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

SAUSAGE STUFFED ARTICHOKES WITH AIOLI



Sausage Stuffed Artichokes With Aioli image

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

2 tablespoons kosher salt
1 lemon, halved
3 large artichokes, tops, leaves and stems trimmed
6 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
1 cup seasoned dry bread crumb
4 garlic cloves, minced
10 leaves mint, finely chopped
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
1 small onion, finely chopped and sauted until tender
1/4 lb Italian sausage, cooked and drained of fat
1/4 cup olive oil
kosher salt & freshly ground black pepper
2 large egg yolks
1 teaspoon minced garlic, about 1 large clove
1 teaspoon capers
1 teaspoon red pepper flakes
2 teaspoons lemon juice
kosher salt & freshly ground black pepper
1 cup pure olive oil

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

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