Recipes Dinner Meat Dishes Sausage Dishes Sausage-Stuffed Artichokes with New Potatoes Be the first to rate & review! A hint of warm spices in the bratwurst complements the mild vegetal flavors in the artichoke which meld together during cooking. The tender bottoms of the artichoke leaves are perfumed by the chardonnay and are great dipped in mustard, so don’t overlook them. By Mary-Frances Heck Mary-Frances Heck Mary-Frances Heck is a chef and freelance food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, “Sweet Potatoes: Roasted, Loaded, Fried and Made into Pie.” Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Ingredients Kosher salt 4 large fresh artichokes 1 pound fresh pork sausage (such as bratwurst), casings removed 1 cup 1/4-inch-cubed best-quality baguette 1 cup dry white wine (such as Chardonnay), divided 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped garlic 2 large egg yolks 1/2 teaspoon black pepper 1 1/2 pounds baby Yukon Gold potatoes Baguette slices and country Dijon mustard, for serving Directions Bring a large pot of water to a boil over high. Lightly salt boiling water, and add artichokes. Place a heatproof dish on top of artichokes to keep them submerged, and boil until a paring knife can be inserted halfway through stem, about 15 minutes. Remove artichokes, and let drain, stem sides up, until cool enough to handle. Meanwhile, preheat oven to 325°F. Place sausage, bread cubes, 1/4 cup wine, parsley, garlic, egg yolks, and pepper in a medium bowl. Using your hands, toss until thoroughly combined. (Mixture should have a rustic meatball texture.) Using paring knife, peel and trim artichoke stems. Carefully loosen leaves in center of artichokes; using a spoon, remove and discard center chokes. Stuff sausage mixture evenly into centers of artichokes. Place artichokes, stem sides down, in a wide Dutch oven or casserole dish. Arrange potatoes around artichokes; add water to a depth of 1 inch and remaining 3/4 cup wine to Dutch oven. Bring to a simmer over medium-high. Cover and transfer to preheated oven. Bake until potatoes and artichokes are tender and sausage is cooked through (an internal temperature of 160°F), about 55 minutes. Remove from oven, and let stand 10 minutes. Serve artichokes and potatoes with baguette slices and mustard. Make Ahead Artichokes may be prepared through Step 3, covered, and chilled for up to 8 hours. Suggested Pairing Floral, citrusy white Burgundy. Originally appeared: October 2019 Rate It Print