Baked Stuffed Artichokes
with Sausage and Herbs
Tarantino
4 medium artichokes (about 10
ounces each)
Kosher salt
3 tablespoons Kirkland Signature
extra virgin olive oil, divided
4 links (about 1 pound) Tarantino*
mild Italian sausage, casings
removed, crumbled
1 medium yellow onion, cut into
fine dice
1 1/2 cups coarse fresh bread crumbs
2 tablespoons plus 1/2 cup cold
water, divided
1/2 cup finely grated pecorino cheese
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped
fresh tarragon
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Freshly ground black pepper
1/2 cup dry white wine
2 bay leaves
1/2 teaspoon black peppercorns
Position a rack in the center of the oven. Preheat oven to 425°F.
To prepare artichokes, cut off the stems with a paring knife (you’ll need a flat bottom)
and pull off any fibrous dark leaves around the base. Cut off the top ½ inch of the
chokes and trim off the pointed tips of the remaining leaves with scissors.
In a 6-quart stockpot bring 2 cups of salted water to a boil over high heat. Put a
steamer basket in the pot and arrange the artichokes bottom side down in the
basket. Sprinkle with salt. Cover, reduce the heat to a gentle simmer and steam
until completely tender, 35-40 minutes. Remove the artichokes and rinse under
cold water. Pull out the inner leaves with your fingers and scrape out the choke with
a spoon. Set aside.
In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add sausage and
cook until browned, 5-7 minutes. Using a slotted spoon, transfer the sausage to a
large bowl. Add another tablespoon of oil to the pan and the onions and cook over
medium heat until tender and lightly browned, about 5 minutes. Transfer to the
bowl with the sausage.
In a medium bowl, mix bread crumbs with 2 tablespoons cold water to dampen. Stir
in pecorino, herbs and lemon peel. Transfer to the bowl of sausage and mix until
combined. Season to taste with salt and pepper. Stuff each artichoke with about 1
cup of the sausage filling.
Add wine, bay leaves, black peppercorns and 1/2 cup water to a 3-quart roasting pan.
Add the artichokes and cover with foil. Bake until the filling is heated through, 25-30
minutes. Remove the foil, raise the oven temperature to 450°F and bake until the
stuffing is nicely browned, 6-8 minutes. Transfer the artichokes to a serving platter
and drizzle with the remaining 1 tablespoon of oil. Makes 4 servings.
Brands may vary by region; substitute a similar product.
