¼ cup olive oil
½ medium chopped onion
Equal parts celery to onion
4 cloves of garlic
1 lb Italian sausage – out of casing
4 cups of bread crumbs
¼ cup parmesan cheese
Prepare artichokes for recipe by clipping off each corner of each leaf. You can easily clip
these with scissors. As you move inward toward center of artichoke, you may not need to
clip those corners as they are a bit more tender. Boil artichokes in salted water for about
Prepare sausage dressing. In a large sauté pan, sauté chopped onion and celery in ¼ cup
olive oil. Add chopped cloves of garlic. Saute all until tender. Add pound of sausage
and break up.
Once all is cooked, let it cool slightly. To this mixture, add 4 cups of bread crumbs, salt
& pepper to taste and ¼ cup parmesan cheese. Using your hands, combine the bread
crumbs and sausage mixture.
Once dressing mixture is combined, add to artichokes by starting on outside of artichoke
and pulling out leaves and dropping in dressing and packing by hand. Work your way
inside of artichoke opening each leaf and allowing dressing to pack in. Place stuffed
artichokes in baking dish coated in olive oil. Drizzle top of each artichoke with olive oil
and sprinkle with water to help “set” dressing mix. Add water in bottom of baking dish
to about halfway. Cover with lid and bake at 350 for 1 hour.