Artichokes Stuffed With Italian Sausage And Parmesan

How to make Artichokes Stuffed With Italian Sausage And Parmesan

I first start by soaking the artichokes for about 20 minutes with salt water .

Then I will rinse them and hit them upside on a cutting board so the water comes out and this also helps the artichokes to open up.

Next I cut the stem off and trim each leaf with scissors.

After trimming I rub the artichoke with a lemon to prevent them from turning brown.

Next I stuff each leaf. I also throw in chopped garlic in the very middle of the artichoke.

For the stuffing I use my food processor to grind Asiago, Romano and Parmesan cheese .

Also I grind up bread – I like to use ciabatta.

Next I add Italian sausage out of the casing .

The sausage is the main ingredient and takes the artichokes to a next level! lol .

I also add chopped parsley to the mix.

After stuffing each artichoke till it can’t be further stuffed.

I then steam them in a big pot with very little water and add salt to the water.

I cover and steam for 45 minutes then I will uncover and drizzle with olive oil and steam for another 15 minutes .

Enjoy !!!

Nutrition Information:

Serving Size: 1 stuffed artichoke

Frequently Asked Questions:

Can I use any type of artichoke for this recipe?

While globe artichokes are commonly used for stuffing due to their size and shape, you can experiment with different varieties if desired.

However, adjust the cooking time accordingly based on the size of the artichokes.

Is there a substitute for Italian sausage if I prefer a different flavor?

Bolillos

Chicken Pot Pie Soup

Braciole – Italian Meat Rolls

Yes, you can substitute Italian sausage with other types of sausage such as chicken sausage, turkey sausage, or even vegetarian sausage for a different flavor profile.

Can I prepare the stuffing ahead of time?

Absolutely! You can prepare the stuffing mixture in advance and store it in the refrigerator until you’re ready to stuff the artichokes.

Just make sure to bring it to room temperature before using it.

Do I need to remove the choke from the artichokes before stuffing them?

Yes, it’s essential to remove the choke from the artichokes before stuffing them.

Use a spoon or a small knife to carefully remove the fuzzy choke from the center of each artichoke to ensure a pleasant eating experience.

Can I bake the stuffed artichokes instead of steaming them?

Yes, you can bake the stuffed artichokes in the oven instead of steaming them.

Place them in a baking dish, cover with foil, and bake at a moderate temperature until they are tender.

Then, remove the foil, drizzle with olive oil, and continue baking until golden brown.

How long should I soak the artichokes in salt water?

Soak the artichokes in salt water for about 20 minutes.

This helps to remove any dirt and debris and can enhance their flavor.

Why do I need to hit the artichokes upside down on a cutting board?

Hitting the artichokes upside down helps to release any trapped water, allowing them to open up and making it easier to stuff the leaves.

Can I use pre-ground cheese and breadcrumbs instead of grinding my own?

While pre-ground cheese and breadcrumbs can be used, grinding your own ensures fresher flavors and textures in the stuffing mixture.

Do I need to remove the casing from the Italian sausage before adding it to the stuffing?

Yes, it’s important to remove the casing from the Italian sausage before adding it to the stuffing mixture to ensure a smooth texture.

How do I know when the artichokes are fully cooked?

The artichokes are fully cooked when they are tender and the leaves are easy to pull away from the center.

Steaming them for 45 minutes followed by an additional 15 minutes ensures they are cooked through.