THIS SMOKED SAUSAGE STUFFED ARTICHOKE RECIPE IS FLAVORFUL AND EASY TO MAKE.Smoked Sausage Stuffed Artichoke, a recipe with an elegant spin on a classic combination of delectable Italian flavors for a perfect seasonal appetizer.
INGREDIENTS
- ▢2 WHOLE ARTICHOKES
- ▢FRESH LEMON JUICE
- ▢1/2 LBS FRESH SAUSAGE CASINGS REMOVED
- ▢1/4 CUP BREADCRUMBS
- ▢SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
- ▢8 OZ CLARIFIED BUTTER
- ▢2 OZ GOAT CHEESE
FOR THE DIPPING SAUCE
- ▢2 TBSP MAYO
- ▢2 TBSP SOUR CREAM
- ▢2 CLOVES GARLIC MINCED AND ROASTED
- ▢1 LEMON
- ▢SALT AND PEPPER
- ▢1/4 TSP PAPRIKA
INSTRUCTIONS
- Starting with the artichokes, remove the top with a sharp knife. Trim the pointed ends of each leaf with a pair of kitchen shears. Trim the stem and using a peeler, remove the tough outer skin from the stem.
- With your hands, work the artichoke leaves away from the center, exposing the inner tight leaves. Using a pointed spoon, or carefully with a sharp paring knife, remove the inner choke.
- Rinse the artichoke with cold water and immediately rub lemon juice over the freshly cut exposed areas.
- Meanwhile, brown the sausage in a skillet, crumbling as needed, until cooked through. Set aside to cool.
- Preheat your smoker or grill for 375 degrees. Clean the grate and allow the smoker to come to temp.
- Combine the cooked sausage and breadcrumbs in a bowl and season with salt and pepper.
- Working carefully, but with force, push open the leaves and stuff the artichoke, working from the center out.
- Place the artichokes in the smoker and spoon a tablespoon of butter over each.
- Cover and cook for about an hour, until the bottoms are fork tender, spooning more butter over the artichokes every 20 minutes.
- Remove and spoon remaining clarified butter over top and sprinkle immediately with the goat cheese crumbles to melt.
- Whisk the mayo, sour cream, and juice from 1 lemon into a small bowl. Add 1 teaspoon of zest to the mix and season with salt and pepper. Sprinkle paprika on top.
- When ready to serve, garnish with freshly minced parsley and serve with the whisked mayo mix.
