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1
First thing to do is 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, add 2 quarts of water, and bring to a simmer.
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3
Season the broth with salt and pepper.
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4
In the meantime prepare the artichokes.
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5
Wash the artichokes under cold water.
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6
Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke.
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7
Snap or cut off the outer petals until you reach the pale green, soft leaves in the center.
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8
Cut 1-inch off the top of the artichoke.
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9
Repeat with the remaining artichokes.
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10
Place the artichokes in the steaming liquid.
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11
Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base.
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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 and discard.
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14
Try and keep the artichoke intact as best you can, it looks great for presentation.
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15
Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil.
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16
When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through.
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17
Take the sausage out of the pan and slice it up.
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18
Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt.
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19
Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl.
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20
Cook for 3 minutes until the tomatoes start to break down and soften.
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21
Now it's time for the artichokes to go in there.
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22
Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper.
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23
Add the butter and let it melt, give a squeeze of lemon juice to brighten the flavor, and serve.
