Source: Adrienne Meier, Ocean Mist Farms

Serves: 8

Ingredients

4 Large Ocean Mist Artichokes steamed (cube Artichoke bottoms stem and Hearts only and save the leaves for another recipe)
(See Video: How to Cook Artichokes for a variety of cooking methods)
4 stalks of Celery (chopped)
1 bulb of Fennel (chopped)
1 yellow Onion (chopped)
1 pound of sweet Italian bulk sausage
1 bag of seasoned stuffing mix (7 1/2 ounce bag)
3 tablespoons of olive oil
1 cup chopped parsley
1 large Shallot (diced)
1 tablespoon chopped fresh rosemary
6 fresh sage leaves, chopped
1 tablespoon garlic salt
1 teaspoon Beau Monde seasoning (or celery salt)
1 teaspoon ground sage
2 cans chicken broth (14 ounces)

Directions

In large Dutch oven, over medium-high heat, saute in olive oil: Onion, Celery, Fennel, parsley, Shallots and sage leaves. Cook until all vegetables are tender.

Add Italian Sausage to vegetables along with ground sage, rosemary, garlic salt and Beau Monde seasoning/celery salt. Cook until Italian sausage is no longer pink.

Add seasoned stuffing mix and chicken broth to vegetable-sausage mixture and stir until well combined and stuffing mix is soft. Add cubed Artichokes to stuffing and mix gently to combine. Spoon stuffing into a well greased casserole dish and place in 350 degree oven for 1/2 hour or until stuffing is hot and golden brown on top.