Artichokes Stuffed with Sausage
(Carciofi Ripieni alla Salsiccia)
Ingredients:
Juice of 2 lemons, strained
8 globe artichokes
3 tablespoons extra virgin olive oil, plus extra for drizzling
3 and 1/2 oz (100 grams) pancetta, diced
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig, chopped
1 onion, chopped
3 and 1/2 oz (100 grams) Italian sausages, skinned and crumbled
7 fl oz (200 ml) dry white wine
Salt and pepper
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Half-fill a bowl with water and stir in the lemon juice.
Trim the artichokes, reserving the stems, open 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 5 minutes.
Add the sausages, season with salt and pepper and cook over a very low heat for 5 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.