Stuffed Artichoke with Spicy Italian Sausage and Red Sweet Pepper
Here’s another slow cooker recipe to add to your collection. Healthy cooking made easy!
4 ounces hot Italian sausage
1 ½ cup finely chopped red sweet pepper (2 medium)
1 cup finely chopped red onion (1 large)
4 cloves garlic, minced
¾ cup panko bread crumbs
1/3 cup snipped fresh Italian (flat leaf) parsley
¼ cup grated reduced fat parmesan cheese
4 medium artichokes (about 3 lbs)
3 tablespoons lemon juice
½ cup water
1 tablespoon olive oil
snipped fresh Italian parsley
- For filling, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain the fat. Add sweet peppers and onion. Cook over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 min. more. Remove from heat. Stir in panko, the ½ cup parsley, and the cheese and cool.
- Meanwhile, trim the stems from the artichokes so they sit flat; remove outer leaves. Cut about 1 inch off the top of each artichoke; snip the sharp leaf tips. Brush the edges with some of the lemon juice. Spread leaves apart, creating room for the filling. Using a spoon, scoop out the chokes; discard. Stuff the filling between each leaf. Place any remaining filling on top of the artichokes.
- In a 6 quart oval slow cooker combine the water and the remaining lemon juice. Place the artichokes, filling sides up, in the cooker. Drizzle with oil.
- Cover and cook on low- heat setting for 6- 8 hours or on high- heat setting for 3- 4 hours or until a leaf pulls out easily. Before serving, sprinkle with additional parsley. Serve with lemon wedges. Makes 4 servings.
Per serving: 287 calories, 14g fat, 31g carb., 12g protein
*** Did you know that the edible portion of the artichoke offers 5 grams of dietary fiber? That’s almost equivalent to a bowl of whole grain cereal. ***