Stuffed Artichokes

In my opinion, one of the best things about spring are the fresh fruits and vegetables that you start to see at the grocery store and farmer's market.  Asparagus, Strawberries, Artichokes... Definite favorites of mine!  I especially love artichokes and have made them many different ways... Today I'm sharing my recipe for stuffed artichokes.  They are hearty and delicious and are a meal all by themselves!  I hope you love them as much as I do!

Ingredients:
2 extra large or 4 medium sized artichokes
3 Italian sausage links casings removed
1 cup of bread crumbs
1 cup of grated Parmesan cheese
1 tsp of granulated garlic
1 stick of butter, melted
zest and juice of one lemon, plus one additional lemon sliced in half for steaming
handful of fresh parsley chopped
3-4 large basil leaves chopped

Directions:
Start by cutting the stem off the bottom of the artichoke so that it will stand up on its own.  Trim off the top of the artichoke by slicing through the top 1/2 inch.  At this point you can attempt to remove the center choke, but I find it much easier to wait until they have steamed and are soft.  Place them in a large steamer, top side down, with one lemon sliced in half, and cook for about 20 minutes or until it is easy to insert a paring knife into the bottom of the choke (fork tender).

I highly recommend steaming them before removing the choke!

When the artichokes are fork tender, remove and allow to cool while you assemble the stuffing.  In a large saute pan cook the Italian sausage until browned, remove from heat and drain off grease on a paper towel.
In a large bowl add the melted butter, bread crumbs, cheese, herbs, garlic, lemon juice and zest and Italian sausage and mix well.

I made my own breadcrumbs.  My little helper smashed them for me.

It's so good, you'll want to eat it with a spoon!

Using a paring knife and a spoon, scoop out the middle of the artichoke, removing the fuzzy downy bits (the choke).  Repeat process on all artichokes.  When you have a nice sized well that is free from choke, stuff the bread crumb mixture into the center.  If you have extra stuffing, you can stuff it between some of the outer leaves as well.  Transfer the stuffed artichokes to a baking dish and cook at 350 degrees for about 20 minutes or until the stuffing looks golden brown.  Remove from oven and serve immediately.

The finished product.  It takes some effort, but oh my gravy, is it ever worth it!!