Mediterranean Sausage Saute
and steamed artichokes / garlic butter

Name: Mediterranean Sausage Saute
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 3/4 cup Bell peppers, fire-roasted, chopped; 16 oz Sausage, any pre-cooked type, sliced (we like chicken-apple sausage or andouille here); 1 lb Zucchini, chopped; 1 Tbsp Oil, olive; 1 cup Tomato sauce; 1/4 cup Pesto, store-bought; 1 tsp Italian seasoning; 4 Artichokes, trimmed; 2 tsp + 1 tsp Lemon juice; 1 Bay leaf (opt); 2 cloves Garlic, chopped; 3 Tbsp Butter

Active: 35 min Total: 1 hr 10 min

Original GF Paleo Vegetarian

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.

Proteins

Sausage

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mediterranean Sausage Saute:

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

Steamed Artichokes with Garlic Butter:

Artichokes - 4 , trimmed
Lemon juice - 2 tsp + 1 tsp
Bay leaf (opt) - 1
Garlic - 2 cloves , chopped
Butter - 3 Tbsp

Prep

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.

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Make

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.

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