Baked sausage, potatoes, and artichokes is a simple yet flavorful dish, combining the goodness of sausage with the delicacy of potatoes and the bold taste of artichokes.

This recipe, perfect for a family lunch or dinner, is easy to prepare with few ingredients, but delivers a result that wins everyone over.

By following the indicated procedure, the oven cooking times will be reduced and you will obtain lighter potatoes because they will not absorb oil, having already been parboiled.

The artichokes will be perfectly cooked, and by deglazing the sausage with wine, the flavor is enhanced and the smell is eliminated, which the fat from the sausage would release as it melts during baking.

A tasty dish definitely worth trying!

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter, Spring

1,079.10 Kcal

calories per serving

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Energy 1,079.10 (Kcal)
Carbohydrates 43.48 (g) of which sugars 4.16 (g)
Proteins 47.55 (g)
Fat 79.90 (g) of which saturated 1.47 (g)of which unsaturated 0.31 (g)
Fibers 11.12 (g)
Sodium 3,110.05 (mg)

Indicative values for a portion of 410 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 artichokes
5 potatoes (yellow-fleshed)
as needed parsley
2 cloves garlic
sausage (12 links)
150 ml white wine
extra virgin olive oil
as needed rosemary
as needed pepper
as needed salt (fine)

Tools

1 Pan non-stick
1 Pot
1 Bowl
1 Baking dish oven-safe

Steps

To prepare the sausage and artichokes, clean the artichokes by removing the tougher outer leaves and the hard part of the stem.
Peel the part of the stem we kept.
When reaching the more tender inner leaves, cut off the top of the artichoke (a little more than halfway).
Then divide the artichoke into four and remove the inner choke.
Let the wedges fall into a bowl containing water with the addition of the juice of 1 lemon.
Then cut them into slices.
In a pan, place olive oil, parsley sprigs, and a large clove of garlic, crushed and cut into several pieces.
When the oil begins to sizzle, add the artichoke slices.
Salt and keep on low heat for about 10 minutes, adding only water as needed to bring them to a medium cook.
Meanwhile, place a pot of water on the stove.
Peel the potatoes and cut them into pieces, letting them fall into a bowl with water.
After draining them, pour them into the pot with now boiling and lightly salted water.
Boil for about 5 minutes, then drain.
In a pan, brown the sausage in a little oil, then deglaze with white wine on both sides. Let it evaporate completely.
Place on a non-stick baking tray or lined with parchment paper: the artichokes, potatoes, and sausage.
Add olive oil, a little salt, freshly ground black pepper, 1 crushed garlic clove divided into several pieces, and rosemary.
Bake in a preheated static oven at 356°F, middle rack for about 30/40 minutes or until everything is cooked and golden.
Remove the string from the sausage and the crushed garlic.
The baked sausage with potatoes and artichokes is now ready.
Serve immediately.