Italian Sausage & Tapenade Stuffed Artichokes with a Fontina & Breadcrumb Crust
- 14 Mar, 2025
- Posted by: Leslie Thomas
Italian Sausage & Tapenade Stuffed Artichokes with a Fontina & Breadcrumb Crust
Rated 5.0 stars by 1 users
Category
appetizer
Servings
4-6
We are pretty obsessed with these sausage and tapenade stuffed artichokes. Full of zesty flavors, textures, and quite fun presented on a platter, they make for an unexpected yet very welcomed appetizer for a small gathering. If you have never eaten an artichoke like this before, you will want to simply pull the leaf off the globe (with some filling of course!) and using your teeth, pull the tender “meat” off each leaf. When we tell you this recipe is addicting, we really mean it.
Author:Leslie Thomas
Ingredients
2 large artichokes
½ pound mild or hot Italian sausage, bulk or casings removed if links
½ cup Terrapin Ridge Farms Blue Cheese Olive Tapenade
½ cup breadcrumbs, homemade or store-bought*
½ cup grated fontina cheese
2 tablespoons freshly grated parmesan or pecorino romano cheese
Olive oil spray or 1 tablespoon olive oil
½ cup chicken or vegetable broth for baking
Directions
Slice off the end of each artichoke stem, leaving about a ½ inch of it. Then, place the artichoke on its side and using a sharp knife (serrated works great!) cut ¾ inch crosswise off the top of the artichoke. Now, snip the sharp tips of each one of the leaves, completely discarding the bottom leaves around the base, next to the stem. Repeat with 2nd artichoke.
Steam or boil the artichokes for 20–25 minutes, until the leaves pull away easily. Let cool and then use a spoon to remove the fuzzy choke in the center.
Meanwhile, in a large skillet over medium heat, sauté the sausage, breaking it apart with a study wooden spoon, until it’s browned and fully cooked. Turn off the heat and stir in the blue cheese olive tapenade. Set aside.
Stuff the Artichokes – Using both hands, gently spread the leaves apart and fill the inner layers with the sausage-tapenade mixture.
Top each with the grated fontina cheese, parmesan or pecorino, and breadcrumbs.
Place the artichokes sitting upright in a small to medium sized baking dish, add broth to the bottom, and cover loosely with foil. Bake at 375°F for 20 minutes, then uncover and spray or drizzle olive oil on top and broil for an additional 2-3 minutes until the cheese and breadcrumbs are golden brown.
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