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1
First thing to do is to steam the artichokes in a flavorful broth.
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2
Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot.
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3
Add 2 quarts of water and bring to a simmer.
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4
Season the broth with salt and pepper.
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5
While that's coming to a simmer, wash the artichokes under cold water.
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6
Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath.
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7
Snap or cut off the outer petals until you reach the soft, pale green leaves in the center.
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8
Slice off about 1 inch from the top of the artichoke with a large knife.
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9
Do the same to prepare the rest of the artichokes.
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10
Slide the artichokes into the simmering broth.
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11
Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke.
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12
Remove the artichokes from the poaching liquid with tongs.
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13
Using a spoon, carefully scoop out the hairy choke from the center of each and discard.
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14
Try and keep the artichoke halves intact as best you can; it looks great for presentation.
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15
Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil.
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16
When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through.
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17
Take them out of the pan and set them aside.
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18
Add a drizzle of oil to the pan.
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19
Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor.
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20
Add the shallots, garlic, and lemon slices and cook 2 minutes.
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21
Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened.
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22
Swirl in the butter to emulsify, and a drizzle of olive oil.
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23
Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up.
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24
Spoon the artichokes out onto plates and serve with the sausage.
