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Jansal Valley Sausage Stuffed Artichokes

Recipe type: Entree



Large Artichokes
2 1⁄2 cups
Italian Seasoned Panko Bread Crumbs
2 tablespoons
Garlic (minced)
1 tablespoon
Black Olive Tapenade
1⁄4 cup
Fresh Parsley (chopped)
1⁄4 cup
Green Olives (chopped)
1⁄2 cup
Romano Cheese (grated)
16 ounces
Chicken Broth (16-24 oz)


Start by de-stemming the artichokes, then use kitchen shears to cut the tips off of the outside leaves, stop once you reach the lighter yellow leaves that are close to the inside of the artichoke. Next, cut the artichoke in half from top to bottom. Use a paring knife to remove the choke and a few of the inside leaves, so you will have room for the stuffing. Soak the artichokes in ice water to remove any strands of the chokes and to keep them from browning while you work on the stuffing. In a medium sized bowl, mix together bread crumbs, garlic, tapenade, parsley, olives, cheese and olive oil. Brown three of the chicken sausage links over medium heat, approx. 10 minutes. Take a knife and slice down the length of the sausage to remove the casing. Then add the cooked ground sausage to the bread crumb mixture. Remove the halved artichokes from the ice water and begin to stuff. Place stuffing where the choke was removed from and be sure to add a little stuffing in between the outside leaves for extra flavor! Place them face up in a saucepan and slowly add chicken broth or water to the pan, submerging up to one quarter of the artichokes (approx. 1 1/2 inches of liquid for a large artichoke). Place cover slightly askew to allow steam to escape and cook over medium heat for 25-30 minutes. Remove from pan, serve, and enjoy!