Artichokes Stuffed with Sausage

Artichokes Stuffed with Sausage

Serves 4

juice of 2 lemons, strained
8 globe artichokes
3 Tbs olive oil, plus extra for drizzling
generous 3/3 cup of pancetta, diced
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig,chopped
1 onion, chopped
31/2 ounces Italian sausages, skinned and crumbled
1 cup of broth
salt and pepper

Preheat the over to 350°F.  Half-fill a bowl with water and stir in the lemon juice.  Trim the artichokes, reserving the stems, open out the leaves slightly and place in the acidulated water.  Remove the tough stringy parts from the stems and chop.  Heat the olive oil in a skillet, add the pancetta, garlic, parsley, onion and artichoke stems and cook over low heat, stirring occasionally, for 5 minutes.  Add the sausages, season with salt and pepper and cook over very low heat for 5 minutes.  Drain the artichokes, place upright in an ovenproof dish and stuff the sausage mixture.  Drizzle with olive oil and pour in the broth.  Cover with foil and bake for about 1 hour, basting occasionally.

* I substituted pancetta for Canadian bacon