Sausage and Artichoke Sauté

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Sausage and Artichoke Sauté

I am a huge fan of Italian 30 minute - one pot meals and paleo recipes! I was at my favorite Italian shop in Hartford, D&D Market, and I saw the delicious sausages in the case and immediately thought about sautéing them with artichokes. Now that's Italian! For a side I roasted zucchini, roma tomatoes and red onion. It was a great dinner. **Tips below!



  • 1 tablespoon olive oil
  • 1 medium shallot, chopped
  • 1 pound Italian sausages, sweet or hot, (pork, chicken)
  • 2-3 cloves garlic, minced
  • 1/2 cup white wine
  • 3/4 cup low sodium chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red chili flakes (optional)
  • 1 (12 ounce) can quartered artichoke hearts, drained
  • 1 lemon
  • salt and pepper


  1. In a large sauté pan, heat over medium heat then add in olive oil. Add in shallot and let cook for 30 seconds. On a poultry safe board cut sausage (leaving casings on) into thirds then add into pan, add in garlic. Sauté sausage until it is brown on all sides, about 10 to 12 minutes.

  2. Add the white wine, chicken broth, rosemary, parsley, basil, parsley and if you are using red chili flakes. Cook until the liquid is reduced by half, scraping up all the delicious brown bits on the bottom of the pan.

  3. Add in artichokes, then squeeze the lemon over the sausage and artichokes, lower to simmer, cover and let the artichokes warm through for 5 minutes. Taste before serving if you want to season with salt and pepper.

    Tip! To roast vegetables: Take a zucchini and cut in half the chop, Cut a roma tomato into quarter, peel and cut a red onion into quarters. Heat oven to 350 degrees. Put on a baking sheet, drizzle with olive oil, season with salt an pepper for 20 minutes!

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