Italian Stuffed Artichokes Print Email

Delizia di Carciofi Ripieni

4 prepared artichokes, warm*
juice of one lemon
2 links sweet Italian sausage
1/3 cup olive oil
1 tsp. minced garlic
2 cups day old Italian bread, cubed 1/4 inch
2-3 TBS Pignoli (pine nuts)
salt and pepper
2-3 TBS grated Parmigiano-Reggiano

Remove sausage from casing and brown; set aside. Heat olive oil and garlic in skillet until garlic begins to sizzle. Add crumbs, pignoli and cook; stirring, until bread is golden, about 5 minutes. Add back sausage.

Coat a baking dish with olive oil; add artichokes. Spread leaves to open cavity. Lightly spoon stuffing into centers distributing ingerdients evenly. Sprinkle tops with cheese. Add a little water to baking dish.

Cover with foil; bake at 350 degrees for 10 minutes. Uncover and bake until cheese browns, about 5 minutes. Serve warm or at room temperature. - CDKitchen

Tips on preparing artichokes at