Mediterranean Sausage Saute
and steamed artichokes / garlic butter
This Mediterranean saute features sausage and vegetables in a rich, flavorful tomato sauce. Artichokes are widely available in the spring, so we couldn't let the season pass without making them at least once.
Smarts: Steaming artichokes can take 30-60 minutes. If you're short on time, substitute a simple green salad or enjoy the saute on its own.
- Onions, medium - 1, chopped
- Bell peppers, fire-roasted - 3/4 cup, chopped
- Sausage, any pre-cooked type - 16 oz, sliced (we like chicken-apple sausage or andouille here)
- Zucchini - 1 lb, chopped
- Oil, olive - 1 Tbsp
- Tomato sauce - 1 cup
- Pesto, store-bought - 1/4 cup
- Italian seasoning - 1 tsp
- Artichokes - 4, trimmed
- Lemon juice - 2 tsp + 1 tsp
- Bay leaf (opt) - 1
- Garlic - 2 cloves, chopped
- Butter - 3 Tbsp
- Artichokes - If prepping right before cooking, get water boiling so that you can start steaming artichokes before continuing with prep. Trim artichokes. (Can be done up to 4 days ahead)
- Onions / Bell peppers / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Zucchini - Chop zucchini.
- Fill a large stockpot with 1" / 2.5cm of water. Season with some salt and add the first portion of lemon juice and bay leaf (if using). Place a steamer basket (if you don't have a steamer, you can simmer the artichokes directly in the water) over the water. Put the lid on the stockpot and bring to a boil over high heat.
- When water is boiling, reduce to a simmer. Place artichokes, stem-side up, over simmering water. Cover and allow artichokes to steam until the leaves can easily be pulled from the choke, 35 to 60 minutes (depending on the size of the artichokes). Check the artichokes every 10 minutes or so and add additional water, if needed. (Watch this video to see how to steam artichokes.)
- When artichokes are nearly finished steaming, heat a skillet over medium-high heat. Add oil and then onions and zucchini with a pinch of salt. Saute until tender, ~3 minutes. Add sliced sausage and saute until sausage is warmed through and starting to brown in spots, ~3 minutes more.
- Add tomato sauce, bell peppers, pesto and Italian seasoning to sausage. Saute for an additional 2 minutes to let the flavors come together.
- Just before serving, chop garlic and combine with butter. Heat in the microwave until melted. Stir in second portion of lemon juice.
- Serve artichokes with garlic butter for dipping (again, check out this video for tips on enjoying every last bite of an artichoke). Enjoy with sausage saute on the side.
The only thing redeeming this dish was the yummy pesto aioli. Otherwise, we were underwhelmed. Everything seemed like more work than the modest, somewhat flat flavor was worth.0 Helpful
This felt like a lot of work, though it was very good0 Helpful
Added bottled artichokes to the baked orzo. Might be good with some mushrooms. Quick and yummy.0 Helpful
Loved! We just added canned artichokes to the main dish and skipped the pesto mayo. Super tasty! My husband, the carnivore, liked it a bunch too!0 Helpful
I followed the other suggestions and used canned artichokes and added them to the sautee. I used baby spinach instead of zucchini which is what I had. The orzo was a real crowd pleaser. Favorited.0 Helpful
My kids are this up!0 Helpful