Put your hands in the air if you are as excited as I am about the Super Bowl. The commercials, live music performances (fingers crossies that Queen ‘Yonce OR Adam Levine pulls a Janet Jackson. I’d be satisfied with either) and most importantly the food. And during all of this glory there will be big sweaty men tackling each other over a ball made of pig skin that could very well be deflated this year if New England has anything to do with it.
But let’s get back to the grub. I’m already in a food coma just thinking about what deliciousness could potentially be at the pretend party that I’m probably not invited to. Wings, potato skins, wings, potato skins, and then a vegetable platter? Way to ruin it all. Vegetable platters to me are like cantaloupe. Just a filler. However I DO like the idea of something a little bit lighter to kind of balance all of the heavy scale tilting apps.
Artichoke. This vegetable doesn’t get nearly as much attention as it should….. but when stuffed and steamed it really becomes kind of a big deal. Which is why I’ve decided to stuff it with ground sausage & quinoa, while still being mindful of the waistline. Well, sorta.
I’ve included a video on how to stem, trim & stuff your artichoke (see below). You’ll notice how I take kitchen scissors and trim the tips off the leaves that are still pointy, this step is completely optional. More for aesthetics (plus the tips are a little sharp).
If you want a little more flavor replace half of the water with a broth of your choice (I think chicken broth would taste best). Serve warm or at room temperature. Super duper easy.
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