|Onion||1⁄2 Cup (8 tbs), finely diced|
|Chopped garlic||4 Clove (20 gm)|
|Chopped flat leaf parsley||1 Bunch (100 gm)|
|Italian flavored bread crumbs||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Italian sausage||1⁄2 Pound|
|Olive oil||83⁄100 Cup (13.28 tbs) (Cup + 1/3 Cup More For Drizzling)|
Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
Cut the stems off all artichokes. Cut off the upper third with a sharp serrated knife; trim tips off of all other leaves with your kitchen scissors. Rub all cut surfaces of artichoke with a wedge of lemon.
Place the artichokes in the boiling water and simmer, covered, about 20 minutes (tip: I place a glass pie plate on top of the artichokes to keep them secure while cooking). Test them by pulling off a leaf, should come-off easily…. Also – a knife into the bottom should pierce easily. Remove from pan and drain upside down on a cooling rack placed atop a kitchen towel.
Cook sausage for 4 minutes, add onions and cook until softened, another 4-5 minutes.
Add garlic, cook for one more minute.
Remove from the heat and stir in bread crumbs, parsley, parmesan cheese and ½ cup of the olive oil. Mix and add salt and freshly ground black pepper to taste.
When the artichokes are cool, open from the top to reveal the inner-choke. Scrape out the choke with a spoon; careful not to damage the heart… which sits just beneath the choke. Carefully open-up artichoke by gently pulling leaves back (without tearing them off).
Put a generous scoop of sausage stuffing into each opening (also tuck some in between the leaves).
Place artichokes in a baking dish and generously drizzle the tops with remaining 1/3 cup olive oil.
Pour 1 cup of water into the dish and place into a pre-heated 400 degree oven.
Bake artichokes until they are nicely browned – about 15 minutes. (tip: I usually will broil for one minute at the end… to ensure nicely browned tops)
Optional: a vinaigrette dressing makes for a splendid dip… what’s your flavor?!!
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