Stuffed Artichokes

If you've read my Italian Sausage & Goat Cheese Pizza post, then you know all about my experience with Costco and it's various meats.  Well this is another recipe that uses those delicious Sabatino's Chicken Smoked Mozzarella Artichoke and Garlic Sausages that I found!  The problem with buying things from Costco is that everything from socks to sausages comes in a package that holds twice the amount you actually want.  I'm going to have to come up with more sausage recipes, because I still have a pack sausages left!

3 Sabatino's Chicken Smoked Mozzarella Artichoke and Garlic Sausages
2 bell peppers
1 onion
5 cloves of garlic
12 ounces mushrooms
1 cup shredded Gouda cheese
4 cups rice
1 ½ cups Marinara Sauce from Trader Joe's
⅓ cup sage
⅓ cup thyme
⅓ cup oregano
½ tsp salt
½ tsp pepper
4 artichokes, steamed

Thoroughly wash the mushrooms, bell peppers, and herbs.

Cut the sausages into quarters, then slice finely.

Finely chop the onion and garlic.

Preheat a large pan coated in olive oil.

Add the onions and garlic to the pan and sauté.

Finely slice the mushrooms.

Once the onions have turned a light golden brown, add the mushrooms, salt, and pepper and cook until the mushrooms are meaty and just starting to brown.

Add the chopped sausages to the mushrooms and onions and sauté for 3 minutes.

Chop the bell peppers into small cubes.

Add the bell peppers to the sausage/mushroom mixture and sauté until the bell peppers are just starting to soften.

Finely chop the sage, thyme, and oregano.

Transfer the sausage/veggie mixture to a large bowl.  Add the rice, Marinara sauce, cheese, and herbs.

Mix together all the ingredients until they are thoroughly combined.

Scoop the hearts and inner leaves out of the steamed artichokes, making sure that the outer leaves of the artichoke remain intact.

Pack the artichokes full of the rice/sausage mixture, using the filling to keep the outer leaves from caving in.

Put the artichokes in a glass dish with chicken stock at the bottom to create steam.  Place the dish in a 400* oven and cook the artichokes for 1 hour.  Then turn the oven up to 450* and cook for another 30 minutes.

About 20 minutes into the cooking process, the chicken stock with begin to boil.  When it does, cover the artichokes with foil and continue the cooking process.

Once the artichokes are done cooking, take them out of the oven and remove the foil to allow cooling.

These delicious artichokes are best served alongside a salad.  Try them with my Garden Salad & Dressing!

To see more of my pictures you can find me on Instagram at @audreygracephotography.