Recipes and Cooking Stuffed Artichokes with Spicy Italian Sausage and Sweet Red Pepper 4.6 (8) Employ your slow cooker to steam these sausage-stuffed artichokes until they are tender and fully infused with Italian herbs and spices. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 30 mins Servings: 4 Yield: 4 stuffed artichokes Jump to Nutrition Facts Ingredients 4 ounce bulk hot Italian sausage 1 ½ cup finely chopped red sweet peppers (2 medium) 1 cup finely chopped red onion (1 large) 4 cloves garlic, minced ¾ cup panko (Japanese-style bread crumbs) ½ cup snipped fresh parsley ¼ cup grated reduced-fat Parmesan cheese 4 medium artichokes (about 3 pounds) 3 tablespoon lemon juice ½ cup water 1 tablespoon olive oil Snipped fresh parsley Lemon wedges Directions For filling, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Add sweet peppers and onion. Cook over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Remove from heat. Stir in panko, 1/2 cup parsley, and cheese; cool. Meanwhile, trim stems from artichokes so they sit flat and remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Brush cut edges with some of the lemon juice. Spread leaves apart, creating space for the filling. Using a spoon, scoop out the chokes; discard. Stuff filling between each leaf. Place any remaining filling on top of artichokes. In a 6-quart oval slow cooker combine the water and the remaining lemon juice. Place artichokes, filling sides up, in cooker. Drizzle with oil. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until a leaf pulls out easily. Before serving, sprinkle with additional parsley. Serve with lemon wedges. Rate it Print Nutrition Facts (per serving) 287 Calories 14g Fat 31g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 287 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 26mg 9% Sodium 448mg 19% Total Carbohydrate 31g 11% Total Sugars 6g Protein 12g Vitamin C 108.6mg 543% Calcium 149mg 11% Iron 3.1mg 17% Potassium 786mg 17% Folate, total 113.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.