Pork Sausage Stuffed Artichokes

I’m not saying that cooking artichokes is easy. They are time consuming to prepare. But it is worth it especially when stuffed with a tangy pork sausage mixture and baked. Think of this as a complete meal in an edible container. Buy artichokes with tightly closed leaves, an indication of freshness. They are in season in spring and fall.


  • 3 tbsp olive oil
  • 1 small onion, peeled and minced
  • 2 cloves garlic, minced
  • 1 tsp hot red pepper flakes or red pepper paste
  • 1lb sweet pork sausage, casings removed
  • 1/2 cup dry white wine
  • 1 tsp fennel seeds, ground
  • salt to taste
  • grinding black pepper
  • 4 large Globe artichokes
  • 1/2 cup chicken broth
  • 1/2 cup white wine


  1. Heat 1 tablespoon of the olive oil over medium heat in a sauté’ pan; add the onion and cook until soft; stir in the garlic and red pepper flakes and cook until the garlic softens. Add the pork sausage and cook until browned. Raise the heat to high and add the wine allowing it to cook off. Turn off the heat and stir in the fennel, salt and pepper. Set aside.
  2. Preheat the oven to 350F
  3. Trim the stem ends and peel the outer layer of the stem with a vegetable peeler.
  4. Remove the tough layer of leaves at the base of the artichokes and discard them. Use a scissors to trim the tips of the rest of the leaves to remove the pinchers. Cut off 1/4 inch from the top of the artichokes and discard. Use a sharp knife to cut the artichokes in half lengthwise.With a small remove the yellow leaves and the scrape out the hairy choke at the base and discard.Divide and stuff the pork mixture in the center of each artichoke half. Place them in a buttered baking dish in a single layer and add 1/2 cup of white wine to the base of the pan. Cover with foil and cook for about 35 minutes or until the stem is tender enough for a knife to easily pierce it and the leaves easily pull away. Continue to bake uncovered for 5 to 8 minutes or until the pork mixture looks browned. Serve hot.
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