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Sausage Stuffed Artichoke Bottoms is a hearty appetizer with a wonderful depth of flavor. It’s perfect for your next hot antipasto! The filling is a super-savory combination of Italian sausage, sharp provolone and pecorino cheeses, spinach, white wine, bread and seasonings that is piled high onto tender artichoke bottoms and baked in a tomato sauce. Read on for the details.
Like springtime favorite Artichoke Sausage Pasta with Lemon and Basil, this recipe pairs tender, delicate artichokes with Italian sausage. The stuffing and technique for these Stuffed Artichoke Bottoms is very similar to my Sausage Stuffed Cubanelle Pepper recipe, which is actually one of the most popular recipes here at Mangia With Michele.
Here, the meaty artichoke bottom is filled with a flavorful Italian sausage and cheese-based stuffing and then baked in a savory tomato sauce. This recipe is a bit different from most other stuffed artichoke recipes you may have come across. By roasting the stuffed artichoke bottom in a sauce, it becomes more of a main dish that can either be enjoyed as a hearty, hot starter or an entrée in its own right in a larger portion. They’d be perfect as part of an antipasto buffet or a light lunch.
It’s a unique and easy way to prepare the beloved artichoke that works year-round using canned artichoke bottoms.
Artichoke Bottoms versus Artichoke Hearts
These two are almost the same thing, but in a different presentation. The artichoke bottom is the underside of the artichoke heart that is connected to the stem. It’s larger and meatier than the heart but without the leaves to deal with and with a little nest that’s perfect for stuffing. They’re also great for cutting down into smaller pieces due to their larger size. Like all meaty, edible parts of the artichoke, the bottoms have a delicious flavor and a tender texture.
I always have canned artichoke hearts and bottoms on hand to easily turn them into impressive dishes like this or to add them to salads and pastas. While I really love fresh artichokes, their short season and labor-intensive prep makes the canned version more practical for regular use. I also love to use canned artichokes in Baked Artichoke Hearts Oreganata.
Including these Sausage Stuffed Artichoke Bottoms to any holiday menu is a great idea. They’d also add a tasty spin to weeknight dinners. They’re the real deal when it comes to flavor and even have a built-in sauce in which the artichokes are roasted–so rich in both flavor and texture!
Ingredients for Sausage Stuffed Artichoke Bottoms
- Artichoke Bottoms: The star of the dish! Buy cans of plain (not marinated) artichoke bottoms in a water brine. (You can find these in the canned vegetable section of the supermarket, right next to the hearts.) Then, rinse, drain and pat them dry to remove as much moisture as possible. Three (14.1-ounce) cans of artichoke bottoms in brine yielded 23 artichoke bottoms of varying sizes. I figured about three per person for a serving, but this can be more or less based on what else is being served, if they are an appetizer or part of a main course, etc. Plan accordingly.
- Italian Sausage: Use hot or sweet, as you prefer. If Italian sausage is not your thing, you can use any ground meat that you would like in this recipe, be it beef, turkey or chicken. Some meats and blends are more lean than others and may affect the texture of the resulting dish. Chicken or turkey sausage can also be substituted for the pork.
- Bread: Acts as a binder, filler and flavor/moisture absorber.
- White Wine: Adds moisture to the filling and unbelievable flavor to the final dish! Choose a dry white wine that you would drink, such as a Pinot Grigio. (The wine is optional.)
- Cheese: I used two bold-tasting cheeses here–sharp provolone and Pecorino Romano. They complement the other flavors in the dish perfectly! But, if you find them too strong for your tastes, feel free to replace them with something milder, like mozzarella cheese and parmesan cheese.
- Spinach: I like to add nutritious green vegetables whenever I can while cooking. I used baby spinach leaves in this recipe which are tender and cook quickly, but you can use frozen spinach if you prefer. Just be sure to fully defrost it and squeeze as much liquid as possible out of it before adding it to the filling mixture.
- Egg: The egg binds the meat with the other ingredients so that they do not fall apart or become too flimsy during the cooking process.
- Tomato Basil or Marinara Sauce: This is used on the bottom of the baking pan and then the artichoke bottoms are arranged on top of it. It adds moisture to the cooking process, but also provides a complementary built-in sauce for the finished dish. Use homemade or your favorite store-bought variety.
How to Make Sausage Stuffed Artichoke Bottoms
There are basically three easy steps to make this recipe: make the filling, fill the artichoke bottoms, and roast the stuffed artichokes. Here’s how to do it:
- Gather and prep all ingredients. Preheat oven to 375˚F and arrange a rack in the center of the oven. Rinse, drain and pat the tops and bottom of the artichoke bottoms dry with a paper towel.
- PRO-TIP: It’s important that the artichokes be as dry as possible before being stuffed.
- Then, make the filling: Combine the sausage, bread, spinach, white wine (if including), cheeses, egg and spices in a bowl and mix until well-combined.
- PRO-TIP: Let this mixture sit for a few minutes to allow the ingredients to meld together before stuffing the bottoms.
- Stuff the artichokes using either your fingers or a spoon with a generous mound of the stuffing.
- PRO-TIP: Press down so that the filling is firmly packed.
- Place the tomato sauce on the bottom of a nonstick baking dish that is large enough to hold all the artichoke bottoms. Or, use more than one baking dish. Then, nestle the stuffed artichoke bottoms on top of the sauce. They can touch each other and, since the bottoms are not really flat, it may help to have them lean on each other so that they do not fall over.
- PRO-TIP:Try to use a baking dish in which the artichokes fit closely together without much or any space next to each other.
- Transfer the baking dish to the preheated oven and roast for 35 minutes or so, uncovered. The artichokes are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Remove the pan from the oven and change the oven setting to (low) broil. Sprinkle the remaining ¼ cup Pecorino cheese over the stuffed artichoke bottoms and place them under the broiler for 1-2 minutes only to lightly char. (This last step is optional.)
- PRO-TIP:Don’t walk away during this step as anything under a broil can burn very quickly!
- Let the roasted stuffed artichoke bottoms rest for about 5 minutes. Then either serve them in the baking dish or transfer them to a serving platter and drizzle some sauce from the pan over them. That’s it!
Frequently Asked Questions
Yes. The filling mixture can be made in advance and held, covered, in the refrigerator for one to two days until you are ready to use it. Similarly, the artichoke bottoms can be stuffed and held, unbaked, in the refrigerator for up to one day before baking. While you technically can freeze the unbaked artichoke bottom, I do not recommend it as it will compromise the quality and texture of the dish. (It may become very soggy.)
Artichoke hearts are great, but do not have a large enough cavity to hold all of the stuffing in this recipe. So, they will not work here.
The artichoke bottom is the underside of the artichoke heart that is connected to the stem. It’s larger and meatier than the heart with a cavity that is perfect for stuffing. They are also good for cutting down into smaller pieces due to their larger size. Like all meaty, edible parts of the artichoke, the bottoms have a delicious flavor and a tender texture.
Yes, you definitely can. They will need to be 100% thawed out and also patted as dry as possible.
Recipe Variations and Substitutions
Here are a few ideas for twists on this sausage and cheese filled artichoke bottoms recipe:
- Omit the Tomato Sauce: For a less saucy and more party-friendly version of this dish, just omit the tomato sauce. If you do, be sure to rub the bottom of the baking dish with a little oil and/or line it with parchment paper. You may also want to add some lemon zest and/or garlic to the filling.
- Change the Protein: If Italian sausage is not your thing, you can use any ground meat that you would like in this recipe, be it turkey, chicken, 100% beef or anything else. Some meats and blends are more lean than others and may affect the texture of the resulting dish. Chicken or turkey sausage can also be substituted for the pork.
- Add Some Heat! Choose hot Italian sausage, plus add a big pinch of crushed red pepper in either the stuffing mixture, the marinara, or both! And, don’t forget to drizzle some homemade Italian chili oil over the finished product!
- Try a Different Cheese or Non-Dairy Product: If sharp provolone and pecorino are too strong for you, mild mozzarella, Monterey jack, havarti and savory parmesan are great alternatives. If you are not a fan of dairy, in general, feel free to substitute the cheeses with your favorite non-dairy cheeses, or just omit the cheese completely.
- For a crispier finish, try some breadcrumbs sprinkled on the stuffed artichoke bottoms along with the final sprinkling of pecorino and before they are placed under the broiler.
TOP TIPS FOR STUFFED ARTICHOKE BOTTOMS
- Artichokes: Every now and then, you may get an artichoke bottom that still has the choke in it and has not been scooped out. If this happens, just use a small spoon and gently scoop the center out. Also, rinse the artichokes to remove some of the salt from the brine. And, don’t forget to pat them dry well with paper towels.
- Yield and Serving Size: Three (14.1-ounce) cans of artichoke bottoms in brine yielded 23 artichoke bottoms of varying sizes. I figured about three for each serving. But, this can be more or less based on what else is being served, if they are an appetizer or part of a main course, etc. Plan accordingly.
- Serving: Enjoy this recipe hot or at room temperature. It’s perfect as a hot antipasto/starter and can also be more of a main course in a larger portion. Serve with bread to sop up the delicious pan sauce.
- Leftovers: To store leftovers, cool the artichokes completely. Then, refrigerate them in an airtight container for up to 5 days. You can also freeze them in a freezer container for up to 3 months. The stuffed peppers do not need to be completely thawed before reheating.
- Make in Advance. The filling mixture can be made in advance and held, covered, in the refrigerator for one to two days. Similarly, the artichoke bottoms can be stuffed and held, unbaked, in the refrigerator for up to one day before baking.
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Sausage Stuffed Artichoke Bottoms
Equipment
- 1 Cheese grater (optional)
Ingredients
For the Filling:
- 1 pound sweet or hot Italian pork sausage, casings removed
- 2½ cups diced day-old bread
- 2-3 ounces baby spinach (See Note below if using frozen spinach.)
- ¼ cup dry white wine such as pinot grigio (optional)
- 2 ounces sharp provolone cheese, crumbled, grated or chopped
- ¼ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- ¼ tsp black pepper
- Pinch crushed red pepper (optional)
For the Artichokes:
- 3 (14.1-ounce) cans artichoke bottoms drained and patted dry (7 to 9 bottoms per can)
- About 3 cups tomato basil/marinara sauce (either homemade or store bought)
- ¼ cup grated Pecorino Romano cheese
Instructions
- Preheat oven to 375˚F and arrange a rack in the center of the oven. (Use the convection setting if you have it.) Then, prep all ingredients according to specifications above. Drain and pat the tops and bottom of the artichoke bottoms dry with a paper towel.(Please see the section above in the blog post for Step-By-Step instructions with photos.)3 (14.1-ounce) cans artichoke bottoms
- Make the filling: Combine the sausage, bread, spinach, white wine (if including), cheeses, egg and spices in a bowl and mix until well-combined. Let this mixture sit for a few minutes to allow the ingredients to meld together before stuffing the bottoms.1 pound sweet or hot Italian pork sausage,, 2½ cups diced day-old bread, 2-3 ounces baby spinach, ¼ cup dry white wine, 2 ounces sharp provolone cheese,, ¼ cup grated Pecorino Romano cheese, 1 large egg,, ¼ tsp black pepper, Pinch crushed red pepper
- If you haven’t already, drain and pat the tops and bottoms of the artichoke bottoms dry. Then, stuff the artichokes using either your fingers or a spoon with a generous mound of the filling. Press down so that the filling is firmly packed.3 (14.1-ounce) cans artichoke bottoms
- Place the tomato sauce on the bottom of a nonstick baking dish that is large enough to hold all the artichoke bottoms. Or, use more than one baking dish.About 3 cups tomato basil/marinara sauce
- Nestle the stuffed artichoke bottoms on top of the sauce. They can touch each other and, since the bottoms are not really flat, it may help to have them lean on each other so that they do not fall over. Try to use a baking dish in which the artichokes fit closely together without much or any space next to each other.
- Transfer the baking dish to the preheated oven and roast for 35 minutes or so, uncovered. The artichokes are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Remove the pan from the oven and change the oven setting to (low) broil. Sprinkle the remaining ¼ cup Pecorino cheese over the stuffed artichoke bottoms and place them under the broiler for 1-2 minutes only to lightly char. (This last step is optional.) Don’t walk away during this step as anything under a broil can burn very quickly!¼ cup grated Pecorino Romano cheese
- Let the roasted stuffed artichoke bottoms rest for about 5 minutes. Then either serve them in the baking dish or transfer them to a serving platter and drizzle some sauce from the pan over them. Buon Appetito!
Notes
- Three (14.1-ounce) cans of artichoke bottoms in brine yielded 23 artichoke bottoms of varying sizes. I figured about three per person for a serving, but this can be more or less based on what else is being served, if they are an appetizer or part of a main course, etc. Plan accordingly.
- Every now and then, you may get an artichoke bottom that still has the choke in it and has not been scooped out. If this happens, just use a small spoon and gently scoop the center out.
- The artichokes are rinsed in order to remove some of the salt from the brine. And, it’s important that the artichokes be as dry as possible before being stuffed, so don’t forget to pat them dry well with paper towels.
- Fresh baby spinach is the quicker and easier option for this recipe, but if you prefer to use frozen chopped spinach, just be sure to fully defrost it and squeeze as much liquid as possible out of it before proceeding with the recipe.
- The filling mixture can be made in advance and held, covered, in the refrigerator for one to two days until you are ready to use it. Similarly, the artichoke bottoms can be stuffed and held, unbaked, in the refrigerator for up to one day before baking. While you technically can freeze the unbaked artichoke bottom, I do not recommend it as it will compromise the quality and texture of of the dish. (It may become very soggy.)
- If you have filling leftover after having stuffed all the peppers, form them into small meatballs and pan-fry them for a delicious snack!
- To store leftovers, cool the stuffed artichoke bottoms completely, then refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. The stuffed peppers do not need to be completely thawed before reheating.
My family really enjoyed this recipe. Very easy to follow-will definitely make them again!