Categories: Meals
Ingredients
- Artichokes:
- 1 handful fresh parsley
- 4 garlic cloves
- 2 bay leaves
- 1/4 cup dry white wine
- 1 lemon, halved
- Kosher salt and black pepper
- 4 whole artichokes
- Olive oil
- 4 pork sausages
- 4 fresh sage leaves
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/2 lemon, cut into paper-thin slices
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- Chopped flat-leaf parsley, for garnish
Directions
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Stem the artichokes in a flavorful broth. Put the parsley, garlic cloves, bay leaves, wine, and lemon halves in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
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While that’s coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of each artichoke with a large knife.
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Slide the artichokes into the simmering broth, then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the broth with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try to keep the artichoke intact as best you can.
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Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausages and cook for 7 to 10 minutes, until cooked through and browned all over. Take the sausages out of the pan and set them aside. Add a drizzle of oil to the pan. Then add the sage leaves and cook for 2 to 3 minutes to infuse the oil with their flavor. Toss in the shallots, garlic and lemon slices and cook for 2 minutes. Add the stock to the pan, bring to a boil, lower the heat and simmer until reduced and thickened. Swirl in the butter to emulsify and add a drizzle of olive oil for flavor. Return the artichokes to the pan and cook over low heat for a few minutes to warm them up. Spoon the artichokes out onto plates and serve with half a sausage. Sprinkle with chopped flat-leaf parsley.