Yields: 3- 3 ½ cups
Prepare a bowl of acidulated water (with fresh lemon juice added).
Trim the stem end of the artichokes. Peel off the outer dark green leaves until you reach the soft paler yellow leaves. With a paring knife, trim to smooth the rough edges around the outside of the artichoke (where the leaves were removed. Quarter lengthwise (through the stem). You will see heart, choke and purple topped leaves. Cut off the leaves. Using a grapefruit spoon or paring knife, follow the line where the “hairy” choke meets the heart and remove the “hairy” choke. Cut each choke into ½ inch pieces and place immediately into acidulated water, (roughly 2 cups of pieces). If you can not find fresh, frozen artichoke hearts may be used.
In a large, deep saute pan, heat 2 Tablespoons of oil over medium high heat. Add the sausage and saute, breaking up with a wooden spoon into very small pieces, until cooked through, about 5 -7 minutes. Remove with a slotted spoon and set aside.
Add 2 more Tablespoons of oil, heat for 1 minute, and then add garlic, red pepper flakes, drained artichoke hearts and sun-dried tomatoes. Saute until browned and begin to soften, about 6 - 8 minutes.
Add parsley and cooked sausage. Stir 1 -2 minutes.
Add 1 cup of white wine, scraping up all the little brown bits from the bottom of the pan. Stir well and cook for about 5 minutes.
Add chicken stock and tomato sauce. Stir well. Bring to a boil. Lower heat and simmer
until sauce consistency, about 20 - 25 minutes.