Grilled Sausage, Fennel, and Baby Artichoke Spring

Name: Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweet sausages; 2 bulbs fennel, quartered; Salt and freshly ground black pepper; Olive oil, for grilling; 1/2 pound dry farfalle (butterfly or bowtie) pasta; 1 lemon, halved; 1 small onion, diced; 1 teaspoon salt; 1/4 teaspoon pepper; 20 baby artichokes, trimmed; 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 3/4 cup walnut oil; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon pepper; 1/2 bunch flat leaf parsley, leaves picked

Servings: persons

4 sweet sausages
2 bulbs fennel, quartered
Salt and freshly ground black pepper
Olive oil, for grilling
1/2 pound dry farfalle (butterfly or bowtie) pasta
1 lemon, halved
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper
20 baby artichokes, trimmed
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1/2 bunch flat leaf parsley, leaves picked

1
Heat grill on medium-high.
2
Cook sausages for 10 minutes, making sure to turn to prevent burning.
3
Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes.
4
When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces.
5
Keep the sausage and fennel warm until ready to use.
6
Bring a large pot of salted water to a boil for the pasta.
7
Cook the pasta al dente.
8
In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil.
9
Add trimmed artichokes and top with a small plate to weight down artichokes.
10
Cook until hearts are almost tender, about 15 minutes.
11
Remove from pot and pat dry.
12
Season with salt and pepper, and place on grill to cook for 5 minutes.
13
When cool enough to handle, halve the artichokes.
14
In a medium sized bowl, mix the vinegar and mustard.
15
Slowly whisk in oil until emulsified.
16
Mix in salt, sugar, and pepper.
17
Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves.
18
Serve immediately.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 sweet sausages, 2 bulbs fennel, quartered, Salt and freshly ground black pepper, Olive oil, for grilling, and more.

Yes, Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions