Sausage Stuffed Artichoke Bottoms
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.
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.
Tried this recipe?Let us know how it was!