4 medium to large globe artichokes, trimmed
1 fresh lemon
8 large cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup grated Romano cheese
2 tsp. Frank Davis Vegetable Seasoning
1/2 lb. bulk Italian or N'Awlins hot sausage
1/2 cup chicken stock
1/2 cup dry white wine
First off, prep your artichokes.
Then before you begin cooking, take a melon baller and scoop out the thistle-like center of each 'choke (along with the inedible purple tinged leaves).
Follow this procedure by thoroughly rubbing down the cut portions of the artichoke with the lemon to keep the 'choke from turning colors.
Oh, yeah and in the meantime, preheat the oven to 350 degrees.
Next, mix together the garlic and the olive oil. Then meticulously fold in all of the Romano cheese and the vegetable seasoning.
When the mixture is fully blended, spread the artichoke leaves apart and with a teaspoon put a little of the mixture in between the leaves of each artichoke (as well as in the scooped out center).
When the 'chokes are filled, roll a wad of sausage about the size of a golf ball between your palms until it is perfectly rounded.
Then pack it tightly into the hollowed out center of the artichoke (it is okay to overstuff the artichoke center slightly).
All that's left to do at this point is to put the artichokes into a baking dish, pour the chicken broth and the wine in the bottom, cover the dish securely with aluminum foil, and bake the artichokes for approximately one hour (or until the leaves can be pulled off the chokes easily).
These you can serve warm or at room temperature.
Chef's Note: Use only a good dry white wine when cooking artichokes. Artichokes have the tendency to make wine taste sweeter, so a naturally sweet wine would not be very compatible with the characteristics of the artichoke.