Stuffed Artichokes Braised in Wine

(adapted from cooking class with Roberto Donna)

Serves 6

1/2-3/4 lb. Italian pork sausage, casing removed
1 1/2 c. Italian breadcrumbs
1/2 c. finely-grated Parmigiano-Reggiano
3 cloves garlic, minced
1/4 c. fresh flat-leaf Italian parsley, finely-chopped
2 lemons
1 tsp. salt
1/4 tsp. black pepper
1 c. dry white wine
3/4 c. good olive oil
6 medium artichokes (8 to 9 oz each)

Preheat oven to 350°F.

Mix together sausage, breadcrumbs, Parmesan, garlic, parsley, and zest of lemon, salt, and pepper. Drizzle with ½ c. olive oil and mix again.

Trim the artichokes and remove outer leaves. Separate leaves slightly with your thumbs to pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke then squeeze some lemon juice into cavity.

Spoon about 4 Tbls. (or more depending on size) of stuffing into cavity of each artichoke. Place artichokes in a deep baking dish and pour wine over the artichokes and about 1/2 c. water into the bottom of the dish. Drizzle artichokes with olive oil and add more salt and pepper. Cover with aluminum foil and cook for about 35 minutes. When bottom is cooked they are done.

Note: Stuffing may be made 1 day ahead and chilled, covered.