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Artichoke Hearts And Andouille
serves 2-4
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2 tablespoons unsalted butter
1/2 medium onion, diced
4 andouille sausages, cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1 pound frozen artichoke hearts, thawed and drained
1/4 cup chopped fresh parsley
prep: 15 minutes
total: 45 minutes
large sauté pan with cover
colander
tongs
1. Melt the butter in a large sauté pan over medium-high heat. Add the onions and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the onions are soft, 4-6 minutes.
2. Add the sausage and cook 2 minutes. Stir in the chicken broth and artichoke hearts, and cover. Reduce the heat to medium and simmer 5 minutes.
3. Remove the lid and cook, stirring occasionally, until the artichokes are tender but not falling apart, 5-8 more minutes. Most of the liquid will have evaporated. Add more salt and pepper to taste. Serve over rice pilaf.
2. Add the sausage and cook 2 minutes. Stir in the chicken broth and artichoke hearts, and cover. Reduce the heat to medium and simmer 5 minutes.
3. Remove the lid and cook, stirring occasionally, until the artichokes are tender but not falling apart, 5-8 more minutes. Most of the liquid will have evaporated. Add more salt and pepper to taste. Serve over rice pilaf.
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