Stuffed artichokes with sausage are a rich and super tasty recipe, perfect for winter lunches and dinners. The delicate and unmistakable taste of this vegetable goes perfectly with this savory and succulent filling made with fresh sausage, grated pecorino cheese and bread.
Easy to make, you need to bake it in the oven with a base of dry white wine and onions to get a moist and tender dish. You can prepare it for your whole family and serve it as a main course, appetizer or rich side dish. So let’s find out how to make the stuffed artichokes with sausage according to the traditional Italian recipe.
The first step is to trim the artichokes: remove the stems, cut the tips and remove the most external and hard leaves. Then spread out each artichoke (1), cut out the innermost leaves, keeping them aside, and remove the internal choke. Gradually transfer the artichokes to a bowl with cold water with some lemon juice.
Peel the onion and chop it finely. Soften half of the mince in a pan with a drizzle of extra-virgin olive oil; add the stems and inner leaves of the artichokes, chopped with a knife, and let brown for a few minutes (2). Add salt and pepper.
Chop the slices of bread and collect them in a bowl; add the grated pecorino cheese, a handful of chopped parsley, the sausage without the casing and finally the artichokes fried with onion (3). Mix thoroughly until you get a homogeneous mixture.
Drain the artichokes, dry them well and then stuff them with the mixture. Place them gradually in a baking dish together with a drizzle of oil and the remaining onion (4).
Pour in the dry white wine and 200 ml (almost 1 cup) of water (5). Cover the pan with aluminum foil and bake in a preheated static oven at 200 degrees C for about an hour.
After cooking time will be elapsed, take the artichokes out of the oven and remove the aluminum foil (6). Add salt and pepper, if necessary.
Arrange the artichokes stuffed with sausage in a serving dish together with their cooking juices and serve hot (7).
Artichokes stuffed with sausage can be stored in the refrigerator for a maximum of 1-2 days, closed in a special airtight container.