Baby Artichokes And Sausage Rigatoni Dottie Lyons Recipe

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   ["1.", "Break off and throw away artichoke leaves down to the pale green, tender inner leaves.", "Cut off and throw away thorny tips.", "Trim bottoms.", "Quarter artichokes (they will discolor).", "Trim out and throw away fuzzy centers.", "Rinse and drain artichokes.", "2.", "Trim and throw away stems and any bruised portions from fennel.", "Rinse fennel and thinly slice crosswise.", "3.", "In a 5- to 6-qt pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, till brown, about 10 min.", "4.", "Add in artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan.", "Stir often till onion is limp, about 10 min.", "5.", "Pour wine, broth, and cream into pan.", "Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, till artichokes are tender when pierced, about 10 min.", "6.", "Meanwhile, cook pasta in 4 qts boiling water till tender to bite, 10 to 12 min.", "7.", "Drain pasta, put in a serving bowl, and top with artichoke sauce.", "8.", "Offer cheese and salt to add in to taste.", "Sunset's Centennial cook-off* ARTICHOKES", "Dottie Lyons Santa Maria, California BEST-OF-CATEGORY ""I grew up in Oklahoma and was very poor,"" Lyons reflects.", """When I was 14, we came to California - the land of opportunity.", "As the oldest girl of 11 kids, I always helped out.", "We canned and had a garden.""

* Per serving · 4 servings · Values may vary.