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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Artichokes Stuffed with Sausage
Stuffed Artichokes with Sausage
(Carciofi Ripieni alla Salsiccia)

8 globe artichokes
3 and 1/2 oz (100 grams) Italian sausages, skinned and crumbled
3 and 1/2 oz (100 grams) pancetta, diced
1 onion, chopped
Juice of 2 lemons, strained
3 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig, chopped
7 fl oz (200 ml) dry white wine
Salt and pepper 

Preheat the oven to 180C (350F) Gas Mark 4.

Half-fill a bowl with water and stir in the lemon juice.

Trim the artichokes, reserving the stems, spread out the leaves slightly and place in the acidulated water.

Remove the tough stringy parts from the stems and chop.

Heat the olive oil in a frying pan.
Add the pancetta, garlic, parsley, onion and artichoke stems and cook over a low heat, stirring occasionally, for about 5-7 minutes.

Add the sausages, season with salt and pepper and cook over a very low heat for about 5-7 minutes.

Drain the artichokes, place upright in an ovenproof dish and stuff with the sausage mixture.

Drizzle with olive oil and pour in the wine.

Cover with foil and bake for about 1 hour, basting occasionally. Serves 4.
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