Andouille-Stuffed Artichoke

Artichokes can be stuffed with multiple things. Here's a recipe using andouille.

4 large artichokes

2 teaspoons salt

2 tablespoons lemon juice

Water

1 cup extra-virgin olive oil, divided

3/4 cup finely chopped onion

1 1/2 teaspoons minced garlic

2 tablespoons minced parsley

1/2 pound andouille, skin removed and finely chopped

4 1/2 cups breadcrumbs

1 tomato, peeled and chopped

1 cup Parmesan cheese

Creole seasoning

1 lemon, sliced

Trim pointed leaves of artichoke and remove and dry or blackened ones. Remove stems so the bottom is flat. Place artichokes in a large pot; cover artichokes with water and add salt and lemon juice. Boil artichokes until tender but not falling apart. Remove from water and drain. Spread leaves as much as possible and set artichokes aside to cool.

Preheat oven to 305℉.

While artichokes are cooling, sauté chopped onion and garlic in 1/2 cup olive oil for about 5 minutes; take care not to burn garlic. Add parsley, andouille, breadcrumbs, tomato, and cheese; mix well. Taste; adjust seasonings. Stuff mixture between artichoke leaves, place on an inverted pie pan or rack in a deep baking pan or in a steamer. Drizzle with remaining olive oil. Add boiling water to the bottom of the pan, to just below the rack. Tope each artichoke with one slice of lemon. Cover in foil and bake for 45 minutes to one hour, depending on the size of the artichokes. Remove foil, turn heat to broil, and bake 5 minutes to brown.

Remove from oven. Serve as both a hot or cold appetizer. Reheats well in a microwave oven and freezes well.

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