Cut off thorns and discard lower leaves of the artichokes. Bend back the outer leaves of the artichokes until they snap off easily near the base. The edible portion should remain on the artichoke. Continue to snap off and discard dark green leaves until the central core of pale green is reached. Cut off the top 2 inches of the artichoke, discard. Trim stem to 1 inch or less. Trim the outer dark green layer from the artichoke bottom. Remove fuzzy center; discard. Cut hearts into halves.

Slice sausage into ½-inch pieces. In oiled skillet, brown sausage; drain. Add artichokes. Cover and cook gently about 20 minutes or until almost tender. Add garlic, parsley and wine. Continue cooking, uncovered, until liquid evaporates and artichokes are tender. Serve hot. Makes 4 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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