Sausage Stuffed Artichokes With Aioli

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons kosher salt
• 1 lemon, halved
• 3 large artichokes, tops, leaves and stems trimmed
• 6 tablespoons extra virgin olive oil
• kosher salt & freshly ground black pepper
• 1 cup seasoned dry bread crumb
• 4 garlic cloves, minced
• 10 leaves mint, finely chopped
• 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
• 1 small onion, finely chopped and sauted until tender
• 1/4 lb italian sausage, cooked and drained of fat
• 1/4 cup olive oil
• kosher salt & freshly ground black pepper
• 2 large egg yolks
• 1 teaspoon minced garlic, about 1 large clove
• 1 teaspoon capers
• 1 teaspoon red pepper flakes
• 2 teaspoons lemon juice
• kosher salt & freshly ground black pepper
• 1 cup pure olive oil

Recipe

• 1 to prepare the artichokes: fill a large pot with water and add the 2 tablespoons salt and the lemon halves. bring to a boil over medium-high heat. add the artichokes, cover, and cook for 35 minutes. a large leaf should come off when gently pulled. set aside and let cool slightly. when cool enough to handle, halve the artichokes down the middle lengthwise. with a spoon or melon baller, carefully scoop out the choke and prickly thorns. drizzle oil on both the insides and outside leaves of the artichokes. season with salt and pepper.
• 2 to prepare the sausage stuffing: combine the bread crumbs, garlic, mint, cheese, cooked onion and sausage in a large mixing bowl. drizzle with oil to moisten until the stuffing binds together; season with salt and pepper.
• 3 preheat an outdoor grill or stovetop grill pan. preheat the oven to 350 degrees f.
• 4 place the artichokes, cut side down, on the hot grill. cook for 3 minutes and then turn gently with tongs. grill the other side for 2 minutes. spoon the stuffing into the cavities of the artichokes. drizzle with a little more oil. place the artichokes in the oven and bake for 10 to 15 minutes until lightly browned. in the meantime, make the aioli.
• 5 to prepare the aioli: in a blender, combine the egg yolks, garlic, capers, red pepper flakes and lemon; season with salt and pepper. blend on medium-high speed and very slowly pour the oil through the pouring hole. if the aioli is too thick, add water. refrigerate while grilling.
• 6 to serve: put the stuffed artichokes on a platter with the aioli on the side for dipping.