This weekend I went to Bisbee, Arizona with some friends. For dinner we made lemon sausage, fried potatoes and onions and a great salad with a lemon vinaigrette. We bought groceries from the local Bisbee farmer's market, so all of our ingredients were fresh, locally-grown and delicious! In the future, I want to add artichokes and sage to this recipe.
Ingredients:
4 garlic cloves
1/4 cup dry white wine (Pinot Grigio)
1 lemon, halved
1 lemon, cut into thin slices
Salt and pepper
4 whole artichokes
Extra virgin olive oil
4 pork sausages
4 fresh sage leaves
2 minced shallots
4 garlic cloves
1/2 cup vegetable or chicken stock
Parsley to garnish
Directions:
Steam the artichokes in the broth, add parsley, garlic, wine and lemon halves. Season with salt and pepper
Take the artichokes out and run them under cold water
Using a paring knife, trim the bottom end of each artichoke stem and shave the stem down to expose the tender flesh underneath
Snap or cut off the outer petals until you reach the soft, pale green leaves in the center
Simmer the artichokes in the broth, cover the pan and cook at medium-low heat for 20 min or until the base of the each artichoke is soft
Remove the artichokes from the broth and carefully removing the choke at the center of each artichoke, keeping the artichoke in tact for presentation. Discard the chokes.
Put a skillet over medium heat and cover the bottom with olive oil
Cut the sausage into small rounds and cook for 7-10 minutes until browned over
Take the sausages out of the pan and set aside
Add a bit of olive oil to the pan. Add sage leaves and cook for 2-3 minutes to add the sage's flavor to the oil
Add in the shallots, garlic and thinly cut lemon slices. Cook for 2 minutes
Add the broth to the pan, bring to a boil, lower the heat, and simmer until reduced and thickened
Return the artichokes to the pan and cook over low heat
Serve the sausage with artichokes and the lemon, sage, shallots, and garlic reduction.
Bisbee, AZ
No comments:
Post a Comment