Artichoke Hearts And Andouille
serves 2-4
Recipe from cookthink
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
ingredients
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
timer
prep: 15 minutes
total: 45 minutes
tools
large sauté pan with cover
colander
tongs
instructions
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.
