Advertisement
Recipe: Artichokes With Sausage And Tomato
Similar Categories: Artichokes, Sausage, Tomato
Yield: 4 servings
1 handful fresh flat-leaf parsley, plus some chopped for garnish
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
2 lemons, halved
2 quarts water
Kosher salt and freshly ground black pepper
8 whole artichokes
1/4 cup extra-virgin olive oil
1/2 pound chicken sausages
3 vine-ripened tomatoes
1 tablespoon unsalted butter
First thing to do is steam the artichokes in a flavorful 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.
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. Cut 1-inch off the top of the artichoke.
Repeat
with the remaining artichokes.
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. 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.
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. 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.
Add the butter and let it melt, give a squeeze of lemon juice to brighten
the flavor, and serve.
1 handful fresh flat-leaf parsley, plus some chopped for garnish
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
2 lemons, halved
2 quarts water
Kosher salt and freshly ground black pepper
8 whole artichokes
1/4 cup extra-virgin olive oil
1/2 pound chicken sausages
3 vine-ripened tomatoes
1 tablespoon unsalted butter
First thing to do is steam the artichokes in a flavorful 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.
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. Cut 1-inch off the top of the artichoke.
Repeat
with the remaining artichokes.
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. 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.
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. 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.
Add the butter and let it melt, give a squeeze of lemon juice to brighten
the flavor, and serve.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichokes, Sausage, Tomato
| Orange Delight | Traditional Barbecue Sauce |
