I’ve made this as an appetizer/first course/beginning dish for the all day eating marathon my family likes to call Thanksgiving a few times now and it’s always a big hit. I took a shortcut this year and used frozen artichokes — SOOOOOOOO much easier, and still very flavorful. This would also be delicious over some spaghetti…yum.
Artichokes and Pork Sausage with Sage and Lemon
Recipe by Just the Tip / Inspired by my boyfriend, Tyler Florence
Here’s what I used:
For the poaching broth:
- Handful fresh parsley
- 4 garlic cloves, smashed
- 2 bay leaves
- 1/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, halved
- Kosher salt and freshly ground black pepper
- 2 bags/boxes of frozen artichoke hearts
- extra-virgin olive oil
- 1 1/2 pounds of pork sausage (I love the provolone & garlic from market basket)
- 4 fresh sage leaves
- 2 shallots, minced
- 4 garlic cloves, minced or grated
- 1/2 lemon cut into paper-thin slices
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- fried sage leaves, for garnish
Here’s what I did:
- Add all of the ingredients for the poaching broth in a large pot and bring it up to a simmer. Rinse the artichokes under cool water for a minute or so, and add to the simmering broth. Simmer for 5-7 minutes until the artichokes are tender. Drain and reserve the artichokes.
- In a large, deep saute pan, heat a couple of tablespoons of olive oil over medium-high heat. While you’re waiting for the oil to heat up, cut the sausages into little triangle shaped chunks.
- Once the oil starts to ripple and smoke a little bit, add the sausage and brown on all sides, about 10 minutes. Remove to a dish.
- In the remaining oil in the pan, add the sage leaves and fry for a couple of minutes to infuse the oil with the sage flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes.
- Add the chicken broth to the pan, bring up to a simmer and simmer until reduced and thickened, about 10 minutes. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.