Artichokes and Pork Sausage with Sage and Lemon

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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