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Artichokes with Sausage and Tomato (Tyler Florence) Recipe

Artichokes with Sausage and Tomato (Tyler Florence) Recipe

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Artichokes with Sausage and Tomato (Tyler Florence)

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Ingredients:

Serving

1 handful fresh flat-leaf parsley , plus some chopped for garnish
4 garlic cloves
2 bay leaves
1/4 cup dry white wine , such as pinot grigio
2 lemons, halved
2 quarts water
kosher salt and freshly ground black pepper
8 whole artichokes
1/4 cup extra-virgin olive oil
1/2 lb chicken sausages
3 vine-ripened tomatoes
1 tbsp unsalted butter

Directions:

First thing to do is steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot, add 2 quarts of water, and bring to a simmer. Season the broth with salt and pepper. In the meantime prepare the artichokes.
Wash the artichokes under cold water. Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke. Snap or cut off the outer petals until you reach the pale green, soft leaves in the center. Cut 1-inch off the top of the artichoke. Repeat with the remaining artichokes.
Place the artichokes in the steaming liquid. Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center and discard. Try and keep the artichoke intact as best you can, it looks great for presentation.
Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through. Take the sausage out of the pan and slice it up. Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt. Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl. Cook for 3 minutes until the tomatoes start to break down and soften. Now it's time for the artichokes to go in there. Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper. Add the butter and let it melt, give a squeeze of lemon juice to brighten the flavor, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.97 Kcal (1963 kJ)
Calories from fat	281.76 Kcal
		% Daily Value*
Total Fat	31.31g	48%
Cholesterol	47.31mg	16%
Sodium	830.98mg	35%
Potassium	1091.26mg	23%
Total Carbs	32.27g	11%
Sugars	3.61g	14%
Dietary Fiber	13.76g	55%
Protein	18.97g	38%
Vitamin C	47.4mg	79%
Iron	3.5mg	20%
Calcium	182.3mg	18%

Amount Per 100 g
Calories	55.09 Kcal (231 kJ)
Calories from fat	33.1 Kcal
		% Daily Value*
Total Fat	3.68g	48%
Cholesterol	5.56mg	16%
Sodium	97.62mg	35%
Potassium	128.2mg	23%
Total Carbs	3.79g	11%
Sugars	0.42g	14%
Dietary Fiber	1.62g	55%
Protein	2.23g	38%
Vitamin C	5.6mg	79%
Iron	0.4mg	20%
Calcium	21.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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