Artichokes Stuffed with Italian Sausage

Most people tend to avoid serving fresh artichokes because they think they too difficult to prepare. In actuality, they are much easier to work with than most folks would expect. Cleaning them is not hard either and only takes a few minutes prior to the cooking process.

Fresh Artichokes in Basket

To initially prepare them, you’ll need is to hold them upside down and peel a few leaves around the base. Pull any other leaves that don’t appear to be fresh or are damaged.

Then take a small paring knife and lightly trim the stem, removing just enough skin to clean it up.

Boil the artichokes until they’re “fork tender” and immediately shock them with cold water. This will stop any further cooking while you prepare to stuff them.

Remove the “choke “(the fuzzy hairy part in the center by the stem) so that you have a cavity for the stuffing.

Artichoke stuffed with Italian sausage and stuffing mixture |

I season them with a little olive oil and bake these on a cast iron griddle (with the searing ridges pointed upwards) just enough to get some nice grill marks on the flesh.

I use ground Italian sausage with Stove Top style herb stuffing. It’s a good product to work with and the taste is phenomenal. I suggest you follow the recipe close while prepping them prior to placing into the oven,

The steps I take you through should make these really tender. When you remove a leaf, it should come off very easily with little resistance. Eating the leaves requires using your teeth to scrape the meaty part out. I also use an herb mayonnaise to dip them in.

Artichoke Stuffed With Italian Sausage |

This is a great dish as an appetizer or as a compliment to the main entree. Some restaurants offer it as an entree by itself.

Personally I like to serve something with a little more substance as the main attraction. Either way I’m sure you’ll enjoy making this, and even more impressive serving it as a specialty to your guests.

Want another artichoke-happy dish? Try our Sicilian pasta salad, and swap out the canned artichokes with freshly boiled hearts!

Italian Sausage Stuffed Artichokes
Itailian Sausage Stuffed Artichokes
Votes: 3
Rating: 4.67
Rate this recipe!
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6 people
6 people
Italian Sausage Stuffed Artichokes
Itailian Sausage Stuffed Artichokes
Votes: 3
Rating: 4.67
Rate this recipe!
Print Recipe
6 people
6 people
  • 3 fresh artichokes trim outer leaves around bottom and a trim off the stem
  • 1 in lemon rolled, cut in half and squeezed – both the juice and the lemon go into the boiling water with the artichokes
  • 5 large Italian sausage links
  • 3 cups Stove Top Herb Stuffing plus 1/2 herb mix from stuffing box
  • 1/4 cup Parmesan cheese
  • 1/8 cup fresh chopped parsley no stems
  • 1/2 cup mozzarella shredded
  • 2/3 cup chopped fine onion saute them till translucent and let cool
  • Splash white wine
  • 2 teaspoons lemon pepper
Servings: people
  1. Place artichokes in boiling water with lemon juice and the 2 halves of the lemons
  2. Cook about 12-15 minutes till fork tender. Shock in cold water. Cut in half from the top right through the stem.
  3. Rub a little olive oil on the inside of the artichoke and grill – just enough to mark them.
  4. Spoon out the part near the stem that looks like small hairs and make a cavity with the spoon in the same area about 2/1/2 inches in diameter.
  5. Brown the Italian sausage and let cool. Chop the sausage up fine.*
  6. In a separate bowl add the stuffing mix and 1/4 of herb season from box of stuffing, 1/2 cup of water, chopped parsley, sautéd chopped onions, Parmesan cheese, splash of white wine, lemon pepper seasoning, and ground cooked sausage.
  7. Mix all ingredients of stuffing so when if squeezed it holds its form. It shouldn't be too dry – a little moist is good – a few drizzles of oil might help.
  8. Put the stuffing into the cavity of the grilled artichoke, drizzle some olive oil on top and bake at 350 degrees for about 15 minutes.
  9. Halfway through the baking process cover the stuffing with shredded mozzarella cheese
  10. Once the cheese is melted, remove from the oven its ready to serve. Garnish with some halve lemon slices
Seasoned Mayo Sauce
  1. This step is optional. For a tangy sauce to serve on the side, mix a about two cups of mayonnaise with a few teaspoons of the seasoning from the stuffing mix.
Recipe Notes

For appetizer purposes, serve on a large platter. Garnish with some chopped green onion on top of a small bowl of the seasoned mayo.

Artichoke stuffed with Italian sausage and stuffing mixture |
*I use a food processor with a few quick pulses for this step.

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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

20 thoughts on “Artichokes Stuffed with Italian Sausage”

  1. These look so good! I’ve always been intimidated to make artichokes at home, though I use the canned hearts quite often. This seems simple enough to prepare though so I might have to try it. I bet it would pair really well with some garlic bread and maybe a side pasta.

    • There really is nothing to be intimidated by as far as artichokes go zeedame. They are so easy to prepare, even just by themselves. Just trim the pointed edges off of the leaves, cut the stem, boil and enjoy! This recipe is very easy and very delicious. I am sure you will have no problem preparing it. I think garlic bread might be enough as these are fairly hearty. I guess it depends on how hungry you are though.

      • I have to admit, I’ve considered them to be intimidating to make as well, even though they are fun to eat. You make it all sound so easy though, Lynne. Thanks for the simple, clear instructions and tips. I may have the confidence now to do this.

        I enjoy Italian sausage, and it sounds perfect for this dish. Yum.

        They look so pretty too. I like making food that looks as good as it tastes.

  2. I am absolutely in love with the idea of a stuffed artichoke, it looks great. I am a big fan of any stuffed vegetable type dish, from artichokes to zucchini! :p The flavors in the stuffing have time to develop, and the steam from the vegetable adds to the whole process. Great choice on the sausage meat. It is one of the most flavorful uses for pork there is, in my opinion. You can never go wrong with a sausage stuffing.

    • Will,

      My husband claims that pork is one of the basic food groups (along with beer). I don’t think I believe him, but it is tasty!

  3. One of the most difficult vegetable to work with followed closely by broccoli…for broccoli its the cleaning part, i must complain here…with all those tiny branches closely or nearly intertwined…frustration can ensue over the kitchen sink…as for the artichoke, i have always wondered if there is a strict rule by which one should go by whilst cooking it…hence i tend to ignore it at the grocer’s per every visit…that has changed, thanks to the article, i feel bold, with a can-do attitude, i can do this 😉

  4. I have never thought of eating an artichoke. In fact I haven’t ever seen one in real life. I have watched people cook with them on t.v. I’ve always wondered what they would taste like. I would like to try them one day. The recipe here sounds really good I mean who doesn’t like sausage.

  5. karmaskeeper,

    Really? Wow, artichokes are so delicious! I love to scrape the delicious creamy parts off of the leaves and then enjoy the heart which is just a concentration of what you are scraping off of the leaf ends but slightly firmer. Once you start eating them I think you will be hooked. There are also so many different ways to prepare them.

  6. I really don’t mind preparing artichokes; inf fact, I love the challenge. Great recipe as always and I can’t wait to try these. I’m no stranger to Italian sausage as I usually cook them for my family every week if I can help it. It great to have another recipe in the mix.

  7. I wonder if anyone has attempted this with a less fatty turkey sausage? I don’t mind an Italian sausage but maybe a turkey version? I was also considering a homemade stuffing but it seemed like Lynne was really adamant concerning following the prepping but maybe there’s some leeway where the ingredients are concerned.

  8. I absolutely love artichokes! I usually do the simple recipe where you boil them and eat them with mayo. I use the marinated canned hearts and make artichoke chicken, which I highly recommend trying if you never have, it’s so delicious! I have also made stuffed artichokes where you use breadcrumbs, Parmesean, butter and some garlic. You just mix the ingredients together and then stuff the mix inside the leaves. This is a whole new idea that I’ll have to try, the idea of sausage, Parmesean, and Mozzarella stuffed inside sounds absolutely amazing!

    • Hikbrad2,

      Your recipes sound delicious!

      The different cheeses inside the artichokes along with the sausage gives this dish a really amazing texture which is so important in food, more than people realize.

  9. This has my mouth watering, I am definitely making these some time this week, I’m thinking they will go well with a pasta dish!

  10. The first time I had artichoke it was during a summer camp. We were in the kitchen learning how to cook things. That’s when I had my first try served with melted butter. Then I went home and convinced my mom to buy me some artichokes so I could cook it myself. This is something I would love being able to do again.

  11. There really is nothing like fresh artichoke! My mom has always made them (steamed with a side sauce) and I’ve never quite dared. But this recipe looks so delicious, and you’ve broken it down so wonderfully, I think I need to give it a try. Thank you for this wonderful dinner inspiration!

  12. I’m new to the world of artichokes. The first time I tried one was this March for my birthday, when my boyfriend and I went to Outback Steakhouse where I had the Mahi with artichokes. I kept trying to eat them but, though they were very flavorful, they were too chewy for me. Now I see that I was eating them wrong. You’d think with all the Food Network and Cooking Channel, I watch, I would know how to eat them but, alas, I didn’t. I’ll definitely give them a second try now, although I’m not sure how I feel about the stuffing in this recipe. I may try a different one, or substitute it for something else.

  13. I’ve always been a big fan of Italian food and this really reminds me of the first time that I went to an Italian restauran with my family. This recipe looks really delicious. Thank you for sharing this.

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