Italian-Style Stuffed Artichokes

5 from 1 vote

Stuffed with an Italian sausage and meat blend and then steamed over chicken or beef broth these artichokes add a special touch to a holiday meal.

Prep Time30

Cook Time30

Total Time1

Course: Entree

Cuisine: Italian

Keyword: Italian Sausage

Servings:

Calories: 270kcal

Equipment

2 large stockpots
1 kitchen scissors

Ingredients

1 lb lean (90%) ground beef
½ lb. sweet Italian sausage
¼ cup finely diced yellow onion
¼ cup bread crumbs
¼ cup grated parmesan cheese
1 tsp. dry basil
½ tsp. dry oregano
¼ tsp. kosher salt
¼ tsp. black pepper
½ tsp. garlic powder
¼ tsp. fennel seeds
1 egg
8 whole artichokes
2 cups chicken or vegetable broth

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Instructions

Mix the stuffing

In a large bowl, mix the beef, sausage, onion, breadcrumbs, cheese, spices, and egg together until everything is well combined.

Prep the artichokes.

Cut the stem close to the base so the artichoke so that the artichoke will sit flat.
Take your scissors and cut the top of each leaf off - about 1/4 of an inch. The leaves are pointy and sharp and you want to get rid of the point.
Place each artichoke in a bowl of water with a little lemon juice while you trim up the others.

Stuffing the Artichokes

Place each artichoke on a cutting board. Gently pull the leaves away from the core but keep them attached to the artichoke. Stuff a little (½ - 1 tsp) of the meat stuffing in each leaf. Repeat, filling as many of the leaves around the outside of each artichoke as you can.
Divide the stuffed artichokes between 2 large stockpots with an inch of broth in the bottom of each.

Cooking the Artichokes

Place the stockpots on the stove and gently heat over medium-low heat, bringing the broth to a low boil and cook, covered until the meat is done and the artichokes are tender. This will take about 30 minutes.

Notes

Good artichokes can be hard to find! If you find them well before the big day you can make this recipe ahead and freeze them for a month. Thaw them in the refrigerator and then gently reheat them on the stove with a little water or broth in the bottom of the pan.

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