Mushroom & Sausage Stuffed Artichoke Print Email

2-3 prepared artichokes
1 link Tony's fresh Italian sausage
1/2 onion, slivered
1 shallot, minced
6 oz. crimini or white mushrooms, sliced
1/3 cup chicken stock or wine
1 cup (or so) Italian bread crumbs
1/2 cup Parmigiano - Reggiano
salt, pepper & herbs to taste

To prepare artichokes, trim sharp tips from leaves and trim stalk. Split each artichoke and with a paring knife, remove thistly choke from center. Steam in a pot of salted water until tender, about 30 minutes. If preparing ahead, shock in ice water to cool completely.

Crumble Italian sausage in hot pan and chop. Add onion and shallots and cook until translucent. Add mushrooms and cook until soft. Add chicken stock and bring to a boil, reducing slightly. Add breadcrumb, Parmigiano and season to taste with salt, pepper and Italian herbs.

Spoon mixture into prepared artichokes and brown under a broiler, or hold in a warm oven until ready to serve. Can also be made earlier in the day and heated in a 375 degree oven. – Chef Michaelangelo (mick) Rosacci,

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