The Roman artichokes stuffed with sausage can be cooked on the stove or in the oven, and daring as I am, I even tried them in the microwave, so I leave you all 3 versions.
It is known that Roman artichokes also known as “mammole” are quite large, do not have internal fuzz, and are mostly harvested from late autumn to spring.
Roman artichokes stuffed with sausage are very tasty, and besides the cleaning of the artichokes, which will certainly take you a few more minutes, the recipe is simple to execute.
Trust me and prepare them because they are really good, a handful of ingredients and they will be ready to serve hot, but I confess that even at room temperature they are not bad at all.
Then if you like artichokes, here below I leave you other delicious recipes to try and as always, let’s go right after the photo to find out how to prepare these tasty Roman artichokes stuffed with sausage!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Roman Artichokes Stuffed with Sausage
- 8 mammole artichokes
- 3 sausages
- 5 oz stale bread (or 4 slices of sandwich bread)
- 1 red onion (medium)
- 1 clove garlic
- 1.75 oz grated Parmesan cheese
- Half cup white wine
- to taste parsley
- 2 pinches salt
- to taste black pepper
- 1 egg (large)
- 1 lemon
Preparation of Roman Artichokes Stuffed with Sausage
You can prepare the Roman artichokes stuffed with sausage either in the oven, on the stove, or in the microwave, and I will explain everything to you in detail.
First, of course, dedicate yourself to cleaning the artichokes, so detach the stem and set it aside as you will need it later.
Remove the tougher outer leaves with the help of a sharp knife, then cut the tips approximately 3/4 of their height.
Please, do not throw away the scraps as you can use them, for example, to make a delicious herbal tea.
As you clean them, place them in a bowl with cold water and lemon juice.
This step prevents the artichokes from turning black.
Now clean the artichoke stems by removing the tougher outer part and cut the tender part into small pieces.
Chop the onion together with the garlic clove, removing the central stem.
Heat a generous drizzle of extra virgin olive oil in a pan and sauté the onion, garlic, and artichoke stems for a few minutes until everything is tender.
In the meantime, remove the casings from the sausages and crumble them into the pan, allow them to flavor while stirring well, and season with salt and pepper.
Add the stale bread cut into cubes and make sure it flavors and crumbles.
Turn off the heat and let the filling for the Roman artichokes stuffed with sausage cool slightly.
In the meantime, take the artichokes soaked in water, dry them and open them in the center by pressing with your thumbs to create a cavity.
When the filling has cooled, add the grated Parmesan and the egg to the pan and mix well.
Stuff each artichoke with some of the sausage mixture, pressing well.
Once you have stuffed all the artichokes, you can use the same pan where you cooked the filling to cook them.
So, grease the pan with a drizzle of oil, set the artichokes upright, so the stuffing is facing up.
On high heat, let them heat up, and when they start to sizzle, deglaze with white wine, let it evaporate for a few minutes, then add a little water.
Cover with a lid and lower the flame to cook the Roman artichokes stuffed for at least 20 minutes.
Once cooked, sprinkle with fresh chopped parsley and serve.
To cook the stuffed artichokes in the oven, preheat it to 390°F in static mode, place the stuffed artichokes in a high-sided baking dish.
Drizzle the artichokes with a few tablespoons of extra virgin olive oil and cook them in the center shelf of the oven for 25-30 minutes.
Once cooked, sprinkle them with fresh chopped parsley and serve them piping hot.
As I explained in the introduction, you can cook the Roman artichokes stuffed with sausage also in the microwave.
Place the artichokes in a preferably Pyrex glass dish with a lid and drizzle them with extra virgin olive oil.
Cook at maximum power (750w) for 10 minutes, remove the lid, and activate the grill function by browning them for another 3 minutes.
After the microwave cooking time, let them rest inside the microwave for another 4 minutes (this way the cooking continues).
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How to store Roman artichokes stuffed
You can store them in the fridge for 2 days well sealed in an airtight container.
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