Introductory Stuffed Artichokes

This is a wonderful way to serve artichokes to those you aren’t sure will enjoy them. John is not a big fan of whole artichokes, but he ate 3 halves, and took another for lunch. This is a great side dish, especially to a roast chicken.

They are stuffed with ritz crackers, pecorino, and sausage.
Also, their are recipes for microwaving the artichokes until softened – I just don’t own a microwave, so I’m not sure of the process but feel free to find one if you don’t have an hour to steam.

Stuffed Artichokes
– 4 servings
2 artichokes
10 Ritz crackers, crumbled
1/2 cup freshly grated Pecorino
1 small onion, minced
1 cup sausage, remove casings

Place artichokes in a deep saucepan, fill with about 1 inch of water, and pinch of salt. Cover, and bring to boil. Add water as needed to steam artichokes for 1 hour.

Meanwhile, combine onions and sausage in a sautepan. Cook until no longer pink and browned, then set aside to cool.

In a medium sized bowl, combine crackers, Pecorino, and sausage mixture.

Preheat oven to 350 degrees F.

Remove steamed artichokes from water, allow 15 minutes to cool. Split the artichokes in half, discard furry choke. Place artichokes halves in an oiled glass baking dish, add 1/4 cup water.
Top each half with a generous spoonful of mixture.

Bake for 20-25 minutes and serve hot.

Happy Cooking


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