8 artichokes
1 pound bulk sausage meat
1 pound onion, chopped fine
2 tablespoons garlic, chopped fine
1 teaspoon ground cumin
4 ounces fresh cilantro, chopped
2 teaspoons fresh thyme
4 ounces fresh bread crumbs
tabasco sauce, to taste
salt and pepper, to taste
2 ounces olive oil
1 quart chicken stock
Servings: 8
1. Trim the stem and barbs from the artichokes. Using a tablespoon, scoop out the choke from the center of each artichoke.
2. Cook the sausage meat, breaking it up into small pieces. Pour off the fat. Add the onions and garlic and sauté until tender.
3. Add the cumin, cilantro, thyme and bread crumbs. Season with Tabasco sauce, salt and pepper.
4. Stuff the artichokes with the sausage mixture.
5. Place the artichokes in a braising pan and drizzle with olive oil. Add the chicken stock.
6. Bring the stock to a boil. Cover and braise until the artichokes are tender, approximately 1 hour.
1 pound bulk sausage meat
1 pound onion, chopped fine
2 tablespoons garlic, chopped fine
1 teaspoon ground cumin
4 ounces fresh cilantro, chopped
2 teaspoons fresh thyme
4 ounces fresh bread crumbs
tabasco sauce, to taste
salt and pepper, to taste
2 ounces olive oil
1 quart chicken stock
Servings: 8
1. Trim the stem and barbs from the artichokes. Using a tablespoon, scoop out the choke from the center of each artichoke.
2. Cook the sausage meat, breaking it up into small pieces. Pour off the fat. Add the onions and garlic and sauté until tender.
3. Add the cumin, cilantro, thyme and bread crumbs. Season with Tabasco sauce, salt and pepper.
4. Stuff the artichokes with the sausage mixture.
5. Place the artichokes in a braising pan and drizzle with olive oil. Add the chicken stock.
6. Bring the stock to a boil. Cover and braise until the artichokes are tender, approximately 1 hour.
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