Cooking with the Bubba: A series of original recipes #7- Sausage Stuffed Artichokes

Long a family favorite, I learned this recipe from my wife, who learned it from her mother. Of course, being who I am, I had to put a little spin of my own on it; the addition of lime juice and hot sausage.

Ingredients (for 4 baked stuffed artichokes): 4 large artichokes, 2 Italian sausage patties...I prefer hot, 1 1/2 cups Italian flavored bread crumbs, grated pecorino romano cheese, olive oil, juice of one lime, chicken broth (optional).

Preparation: Wash artichokes, then with kitchen shears, cut off the prickly tips of the bottom two thirds of leaves. Now slice off the upper third of the artichoke and then the stem with a serated knife. Place the chokes upright and drizzle the lime juice, being sure to spread it evenly. Now transfer them to a steamer, or, as I do, a large stir fry pan with a lid and 3/4 inch of water. Steam for 20 minutes. Meanwhile fry the sausage patties, drain the grease and crumble them into a fine consistency (a food processor works great here). In a large bowl, mix the sausage meat, bread crumbs and grated cheese (as much as you like, I use about 3/4 of a cup).

Cooking: Remove the artichokes from the steamer, let cool, then spread the leaves and spoon in the stuffing mixture. Drizzle each with a good amount of olive oil. Place them in an earthenware bowl with a little bit of water and bake at 350 degrees for half an hour. I add an inch or so of chicken broth to the bowl instead and later use it to sauce my pasta along with some herbs and cheese. The photo above shows two chokes with sausage stuffing and two with a stuffing of just bread crumbs and cheese. Unless you're a vegetarian, the sausage wins. No contest!

Serve: As an appetizer or with pasta as a meal. True Italians like theirs after dinner, but probably without the sausage. Photo above shows them served with a blue curacao fettucini in an orange/brandy sauce. HOME