Braised Artichokes & Sausage

Name: Braised Artichokes & Sausage
Ingredients: 4 peeled, cored, and diced tomatoes; 1 cloves garlic (grated on a microplane); 0.5 grated on a microplane red chili (optional); 0.5 juice lemon juice; herbs (I used parsley); 3 tbsp EVOO (extra virgin olive oil); 1 pinch sugar (optional); salt (to taste); 6 purple artichokes; 4 pork and fennel sausages; 1 diced shallot; 2 cloves garlic; 1 roll cut carrot; 3 sprigs thyme; 150 ml white wine; 150 ml vegetable stock or water; 20 g butter; 3 tbsp EVOO (extra virgin olive oil); parsley; salt and pepper (to taste)

Another Day In Paradise

Ingredients

Sauce Vierge

Directions

1
Trim and peel the artichokes, dipping them in a bowl of lemon water as you go to keep them from oxidising. Use a teaspoon to remove the choke - you can leave them whole or cut them in half lengthways.
2
Add the oil, shallot, carrot, garlic, thyme, artichokes, and salt/pepper to a large saucepan over medium heat. Cook for 1-2 minutes, then add the wine and stock. Bring to a boil, then reduce to a simmer, cover with a lid for 10 minutes. Keep an eye on it - if the liquid burns off too quickly, just add a bit more as you go.
3
Cook the sausages in a separate pan until they are nicely browned and almost cooked through. Add them to the artichokes and cook for another 5 minutes - 15 minutes in total.
4
Finish the sauce with butter and parsley. If it’s too thick, use a little water to bring it back.

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