Carciofi Ripieni Alla Salsiccia, also known as Stuffed Artichokes with Sausage, is a delicious Italian appetizer. This recipe calls for fresh artichokes, sausage, pancetta, lemons, garlic, onion, dry white wine, parsley, olive oil, salt, and pepper. The artichokes are cleaned and soaked in acidulated water with lemon juice to keep them fresh. Then, a filling is prepared with pancetta, garlic, parsley, onion, chopped artichoke stems, and crumbled sausage. The artichokes are stuffed with the filling and arranged in a baking dish. Olive oil and white wine are added, and they are baked in a preheated oven at 180°C for about an hour, basting occasionally with the sauce from the stuffed artichokes.
Artichokes Stuffed with Sausage
Instructions
- Clean the artichokes, keeping the stems aside.
- Dip the corollas with the slightly spread leaves in water acidulated with lemon juice.
- Fillet the toughest filamentous parts from the stems.
- In a pan, heat a few tablespoons of oil and sauté the pancetta, garlic, parsley, onion, and chopped artichoke stems.
- Add the skinned and crumbled sausage, season with pepper and salt sparingly, cook over very low heat.
- Drain the artichokes, place them upright side by side in a baking dish, fill them with the mixture.
- Drizzle with oil and then pour the white wine.
- Cover and place in a preheated oven at 180°C for about an hour, basting the stuffed artichokes with their sauce from time to time.
Notes
For an extra touch, you can add grated cheese on the surface of the artichokes before baking them.
