Sausage Stuffed Artichokes With Aioli
"Looks so good, haven't tried it yet!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
-
artichoke
- 2 tablespoons kosher salt
- 1 lemon, halved
- 3 large artichokes, tops, leaves and stems trimmed
- 6 tablespoons extra virgin olive oil
- kosher salt & freshly ground black pepper
-
sausage prepared stuffing
- 1 cup seasoned dry bread crumb
- 4 garlic cloves, minced
- 10 leaves mint, finely chopped
- 1⁄2 cup grated parmesan cheese or 1/2 cup asiago cheese
- 1 small onion, finely chopped and sauted until tender
- 1⁄4 lb Italian sausage, cooked and drained of fat
- 1⁄4 cup olive oil
- kosher salt & freshly ground black pepper
-
aioli
- 2 large egg yolks
- 1 teaspoon minced garlic, about 1 large clove
- 1 teaspoon capers
- 1 teaspoon red pepper flakes
- 2 teaspoons lemon juice
- kosher salt & freshly ground black pepper
- 1 cup pure olive oil
directions
- To prepare the artichokes: Fill a large pot with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil over medium-high heat. Add the artichokes, cover, and cook for 35 minutes. A large leaf should come off when gently pulled. Set aside and let cool slightly. When cool enough to handle, halve the artichokes down the middle lengthwise. With a spoon or melon baller, carefully scoop out the choke and prickly thorns. Drizzle oil on both the insides and outside leaves of the artichokes. Season with salt and pepper.
- To prepare the sausage stuffing: Combine the bread crumbs, garlic, mint, cheese, cooked onion and sausage in a large mixing bowl. Drizzle with oil to moisten until the stuffing binds together; season with salt and pepper.
- Preheat an outdoor grill or stovetop grill pan. Preheat the oven to 350 degrees F.
- Place the artichokes, cut side down, on the hot grill. Cook for 3 minutes and then turn gently with tongs. Grill the other side for 2 minutes. Spoon the stuffing into the cavities of the artichokes. Drizzle with a little more oil. Place the artichokes in the oven and bake for 10 to 15 minutes until lightly browned. In the meantime, make the aioli.
- To prepare the aioli: In a blender, combine the egg yolks, garlic, capers, red pepper flakes and lemon; season with salt and pepper. Blend on medium-high speed and very slowly pour the oil through the pouring hole. If the aioli is too thick, add water. Refrigerate while grilling.
- To serve: Put the stuffed artichokes on a platter with the aioli on the side for dipping.
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I'm s SAH mommy for a CRAZY 3 year old boy! We have so much fun doing crafts, baking goodies, and goofing off all day! I love finding recipes that we can do together b/c that means he's more likely to eat it ;) I'm very happy I found this site, I really love the forums and having so many recipes to choose from. Anytime I need help, the wonderful people of Zaar are always there with an answer.
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