OK, here is the 1st recipe and one of my favorites from Culinary School.
Ingredients
| Artichokes | 4 ea |
|
| Sausage, ground Onion, chopped Garlic, minced | ½ lb ½ lb 2 cloves |
|
| Cumin Cilantro, chopped Thyme, fresh Breadcrumbs Tabasco Salt Pepper |
4 oz TT TT TT | ½ tsp 2 oz 1 tsp
|
| Chicken stock |
| 1 pt |
Procedure
Trim the stem and barbs from the artichokes. Using a tablespoon, scoop out the choke from the center of each artichoke.
Cook the sausage meat, breaking it up into small pieces. Pour off the fat. Add the onions and garlic and sauté until tender.
Add the cumin, cilantro, thyme and bread crumbs. Season with Tabasco sauce, salt and pepper.
Stuff the artichokes with the sausage mixture. Place in a braising pan and drizzle with oil. Add the stock. Bring the stock to a boil. Cover and braise until the artichokes are tender, approximately 1 hour.
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