Sausage Stuffed Artichokes
Add water to a pot with a steam attachment and bring it to a boil.
Create a water bath with lemon for the prepped artichokes to rest to prevent oxidation.
While the water begins to boil, start by pulling off the bottom leaves of the artichoke. Then, take kitchen shears and cut 1/3 of the leaves on the first few layers, removing the thistle.
Cut the rest of the head of the artichoke with a serrated knife and trim the stem.
After each artichoke is trimmed, add it to the lemon water.
Once all artichokes are trimmed, add them to the steam basket.
Allow the artichokes to steam for 30 minutes, or until you can easily pull out one of the leaves.
Preheat oven to 400℉
While the artichokes are steaming, brown the Goolsby’s Sausage.
Drain the sausage and transfer to a bowl, add the remaining ingredients.
Once the artichokes finish steaming, take a paring knife to trim the steam. Then, take a small spoon to open the middle of the artichoke.
Remove the yellow leaves in the middle, the purple flower, and the fuzzy choke at the bottom.
Begin to stuff the artichoke in the middle. As you get to the outer leaves, fill them ⅔ of the way full.
Place the filled artichokes in a baking dish and bake for 15-20 minutes until filling is browned.
Enjoy!
Ingredients
Directions
Add water to a pot with a steam attachment and bring it to a boil.
Create a water bath with lemon for the prepped artichokes to rest to prevent oxidation.
While the water begins to boil, start by pulling off the bottom leaves of the artichoke. Then, take kitchen shears and cut 1/3 of the leaves on the first few layers, removing the thistle.
Cut the rest of the head of the artichoke with a serrated knife and trim the stem.
After each artichoke is trimmed, add it to the lemon water.
Once all artichokes are trimmed, add them to the steam basket.
Allow the artichokes to steam for 30 minutes, or until you can easily pull out one of the leaves.
Preheat oven to 400℉
While the artichokes are steaming, brown the Goolsby’s Sausage.
Drain the sausage and transfer to a bowl, add the remaining ingredients.
Once the artichokes finish steaming, take a paring knife to trim the steam. Then, take a small spoon to open the middle of the artichoke.
Remove the yellow leaves in the middle, the purple flower, and the fuzzy choke at the bottom.
Begin to stuff the artichoke in the middle. As you get to the outer leaves, fill them ⅔ of the way full.
Place the filled artichokes in a baking dish and bake for 15-20 minutes until filling is browned.
Enjoy!