When we moved into our house in Bakersfield we got this little welcome package from the builder that included a copy of Food & Wine’s Best of the Best Vol. 9 which is basically a compilation of recipes from 25 cookbooks they thought were the best. One of the books featured is Tyler Florence’s Eat This Book . The way he describes every recipe makes you want to cook. It makes it seems so interesting and fun.
When trying to come up with a not so ordinary use for our CSA box artichokes I came across his recipe for Artichokes with Lemon Sausage and Sage (side note: who needs recipe books anymore when all the chef recipes are on the Food Network website?). This has become one of my favorite recipes so much so that I don’t even really have to look at the recipe to make it, but just in case I do, I even have the page number in the book that it is on memorized (that’s p. 97 for any of you who are curious).
I’ve also gotten comfortable enough with it to tweak it to our likes/dislikes and what we have available or need to use in our CSA box. Last week I made a version using my homemade chicken stock, CSA spinach and artichokes.
For the artichokes:
-1 handful fresh flat-leaf parsley
-4 garlic cloves, pressed
-2 bay leaves
-1/4 cup white wine
-1/2 lemon cut into paper-thin slices
-salt and pepper to taste
-4 baby artichokes
-1 cup chicken stock
For the rest of the dish:
-1 package sweet Italian pork sausage
-1 bunch spinach, rinsed and chopped
-1/2 onion, diced
-2 cloves garlic, pressed
-1/2 lemon, cut into paper-thin slices
-1/2 cup chicken stock
Place parsley, garlic, bay leaves, wine, lemon slices, salt, pepper, and chicken stock in pot and bring to a boil. Rinse artichokes and trim them. Place artichokes in pot, cover and reduce heat to simmer for about 20 minutes.
Heat olive oil in pan and then add sausages. Cook until brown on both sides and done through. Remove sausages from pan and keep warm. Add more olive oil, onion and garlic and cook until onion is translucent. Stir in chicken stock, spinach and lemon slices. Add artichokes and sausage to the pan to warm and bring all the flavors together. Dish is ready when spinach is slightly wilted.