Sausage, Mushroom, and Artichoke
Region: Italy
Category: Sausage, Grilled Sausage, Mixed
Season: Any
Difficulty: Easy

This is a quick preparation with lots of flavors from few ingredients.  Shiitake mushrooms are not an Italian mushroom but they work great in this saute with the artichoke and sausage.  A nice accompaniment is Zucchini with Tomatoes (see below).  If it is summertime, and you don't need to eat right away, let both preparations return to room temperature before serving with crusty Italian bread and a chilled white wine.

[photo: Clifford A. Wright]

Yield: Makes 3 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

3 links (about 3/4 pound) mild Italian sausage, cut in 1/2-inch chunks

1/2 pound shiitake or cremini mushrooms, brushed clean, left whole or halved if large

Salt and freshly ground black pepper to taste

2 sprigs fresh rosemary, 1 with leaves chopped, 1 left whole

8 marinated artichoke foundations

2 tablespoons dry white wine

1 tablespoon finely chopped fresh parsley

1. In a large skillet, heat the olive oil over medium-high heat, then cook the sausage until it begins to brown, stirring, 4 to 5 minutes.  Add the mushrooms and stir.  Season with salt and pepper, add one sprig of fresh chopped rosemary and continue cooking for another 10 minutes, stirring occasionally.

2. Add the artichoke foundations and white wine and cook until the wine is a little bit evaporated, stirring, 2 minutes.  Serve with the other sprig of rosemary and a sprinkling of parsley.

Variation: 

Note: 

Posted: 12/29/2006

Referenced Recipes:

Zucchini with Tomatoes