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STUFFED ARTICHOKE

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STUFFED ARTICHOKE

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CATEGORY



Italian | Chorizo




SERVINGS

4


COOK TIME

1





INGREDIENTS

   4 LARGE CALIFORNIA ARTICHOKES (TIPS TRIMMED, STEMS CUT, BOILED 30 MIN AND
   DRAINED)

 * 1 lb Mulay's Mild Italian Ground Sausage
 * 1 lb Pecorino Romano, Parmesan or Asiago cheese cut into small cubes
 * 1 lb ABF Bacon cut into 1" size pieces
 * 2 cloves garlic, minced
 * 

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DIRECTIONS

WASH ARTICHOKES, CUT OFF STEMS AT BASE & REMOVE SMALL BOTTOM LEAVES. CUT OFF TOP
QUARTER OF ARTICHOKES AND TRIM TIPS OF LEAVES WITH SCISSORS. BOIL LOOSELY
COVERED FOR 30-40 MINUTES (UNTIL JUST TENDER). WHILE ARTICHOKES ARE COOKING
PREPARE STUFFING INGREDIENTS. PREHEAT OVEN 350. DRAIN ARTICHOKES AND LET COOL
ENOUGH TO TOUCH. STUFF WITH RAW SAUSAGE, BACON, AND CHEESE ALTERNATING LEAVES.
SPRINKLE GARLIC ON TOP OF EACH STUFFED CHOKE AND PLACE THEM IN A LARGE BAKING
DISH. POUR 2 CUPS WATER AROUND THE ARTICHOKES AND COVER WITH LID OR FOIL. BAKE
AT 350 F FOR 1 HOUR. SERVE IMMEDIATELY WITH SIDE SALAD AND YUMMY, CRUSTY BREAD.
OUR FAVORITE! DON'T FORGET A LEAF DISCARD BOWL AND UTENSILS TO GET TO THE HEART
OF THE MATTER ONCE DONE.


RECIPE VIDEO

 * Chorizo /
 * Italian


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 * Shop
   * Specialty Boxes
     * Italian
     * Lou's Favorites Gift Box
     * Sampler Pack
     * Spicy Sampler Pack
     * Mild Sampler Pack
   * Products
     * Chorizo
     * Meatballs
     * Nana's Original Italian
     * Italian Mild
     * Killer Hot
     * British Bangers
     * German Franks
     * Bratwurst
     * Breakfast
   * Build Your Own Bundle
   * Apparel and Swag
 * Recipes
   * Bratwurst
   * Breakfast
   * British Bangers
   * Chorizo
   * German Franks
   * Italian
   * Meatballs
 * The Mulay's Difference
   * Our Story
   * Blog
   * Press
 * Find a Retailer
 * Shop
 * The Mulays Difference
 * Find a Retailer
 * Recipes

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