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Ingredientes
- 1 1/2 lb artichokes (1 1/2 in. wide)
- 1 head fennel. (3 1/2 in. wide)
- 1 lb mild or possibly warm italian sausages casings removed
- 1 1/2 c. onion minced
- 2 tsp fennel seed
- 1 tsp garlic chopped
- 1 c. red bell pepper thinly sliced
- 1/2 c. dry white wine
- 1 c. fat-skimmed chicken or possibly vegetable broth
- 1/2 c. whipping cream
- 1 lb dry rigatoni pasta
- 1/2 c. parmesan cheese grated salt
Direcciones
- 1. Break off and throw away artichoke leaves down to the pale green, tender inner leaves. Cut off and throw away thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and throw away fuzzy centers. Rinse and drain artichokes.
- 2. Trim and throw away stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise.
- 3. In a 5- to 6-qt pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, till brown, about 10 min.
- 4. Add in artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan. Stir often till onion is limp, about 10 min.
- 5. Pour wine, broth, and cream into pan. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, till artichokes are tender when pierced, about 10 min.
- 6. Meanwhile, cook pasta in 4 qts boiling water till tender to bite, 10 to 12 min.
- 7. Drain pasta, put in a serving bowl, and top with artichoke sauce.
- 8. Offer cheese and salt to add in to taste.
- Sunset's Centennial cook-off* ARTICHOKES
- Dottie Lyons Santa Maria, California BEST-OF-CATEGORY "I grew up in Oklahoma and was very poor," Lyons reflects. "When I was 14, we came to California - the land of opportunity. As the oldest girl of 11 kids, I always helped out. We canned and had a garden." Lyons still loves fresh vegetables, that are abundant in her agricultural community. "I came up with this recipe to use all my favorite foods - fennel, spicy Italian sausage, and pasta."
- PREP AND COOK TIME: About 1 hour*
- MAKES: 8 servings
- NOTES: To be completely edible, small artichokes must be peeled down to tender leaves which are pale green to the tip. Save fennel leaves to garnish pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1248g | |
| Calories 870 | |
| Calories from Fat 342 | 39% |
| Total Fat 38.96g | 49% |
| Saturated Fat 22.83g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 2002mg | 83% |
| Potassium 2351mg | 67% |
| Total Carbs 85.17g | 23% |
| Dietary Fiber 36.5g | 122% |
| Sugars 20.45g | 14% |
| Protein 34.87g | 56% |
