Servings: 8
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 420, Total fat 26 g, Saturated fat 7 g, Cholesterol 45 mg, Sodium 1270 mg, Total carbohydrates 29 g, Protein 18 g, Vitamin C 30%, Calcium 15%, Iron 20%
Categories: Braising Method, Vegetables
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
1. 1. Trim the stem and barbs from the artichokes. Using a tablespoon, scoop out the choke from the center of each artichoke.
2. 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. 3. Add the cumin, cilantro, thyme and bread crumbs. Season with Tabasco sauce, salt and pepper.
4. 4. Stuff the artichokes with the sausage mixture.
5. 5. Place the artichokes in a braising pan and drizzle with olive oil. Add the chicken stock.
6. 6. Bring the stock to a boil. Cover and braise until the artichokes are tender, approximately 1 hour.
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 420, Total fat 26 g, Saturated fat 7 g, Cholesterol 45 mg, Sodium 1270 mg, Total carbohydrates 29 g, Protein 18 g, Vitamin C 30%, Calcium 15%, Iron 20%
Categories: Braising Method, Vegetables
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
1. 1. Trim the stem and barbs from the artichokes. Using a tablespoon, scoop out the choke from the center of each artichoke.
2. 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. 3. Add the cumin, cilantro, thyme and bread crumbs. Season with Tabasco sauce, salt and pepper.
4. 4. Stuff the artichokes with the sausage mixture.
5. 5. Place the artichokes in a braising pan and drizzle with olive oil. Add the chicken stock.
6. 6. Bring the stock to a boil. Cover and braise until the artichokes are tender, approximately 1 hour.
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