Baked Stuffed Artichokes by Bella Gluten-Free

4 artichokes, washed with thorns trimmed

2 cups gluten-free bread, diced

1 egg (if egg free use 2 oz of broth)

1/2 cup Parmesan cheese (optional)

1/2 lb. mild Italian sausage, casing removed, cooked and chopped into small pieces

1 TBL flat leaf-parsley, finely chopped

1/4 tsp salt (more if not adding Parmesan cheese)

1/2 tsp fresh ground pepper

2 TBL olive oil

Prep:
15 min

Directions:

Mix it Up

Preheat oven to 350 degrees and have on hand a 9x13” glass baking dish.

• Wash the artichokes and trim the thorns from the tips with kitchen scissors or a paring knife. Cut stem to create a flat bottom. Add to a pot of rapidly boiling water for 10 minutes. Set aside and let cool to handle.  Open the leaves with your fingers to make room for the stuffing.

• In a small bowl, mix the bread, egg, cheese, sausage, parsley, salt and pepper until well combined.

• Divide the stuffing into four parts. Add a teaspoon of stuffing (in several places) to the outermost layers of each of the artichokes, pushing the dressing down toward the bottom of the leaf. Repeat on the next layer until you reach the center of the artichokes.

• Add 1” water to the baking dish. Place each stuffed artichoke, flat bottom down, in the casserole dish and drizzle the olive oil over the top of artichokes. Cover the dish with a tight-fitting lid or foil.

• Bake 1 1/2 hours. The artichokes will steam slowly and the stuffing will form a light brown crust. Check water levels every half hour and add water if needed to maintain a 1” level.

• Artichokes are done when the leaves pull away easily and the meaty inner layer of the leaf is soft.

The base or heart should be tender and easily pieced with a fork or sharp knife.

• Remove from oven and serve warm or at room temperature. Serve with melted butter and squeeze of lemon, if desired.

Makes 4