In a large sauté pan set on medium heat, heat the oil until hot. Add the sausages and cook for three minutes browning them on each side. Take the sausages out of the pan.
Reduce the heat under the pan to medium low add the garlic, onion and red pepper flakes and cook until the onion is soft, about three minutes. Add the artichoke hearts, red pepper flakes, parsley and lemon zest then toss until well coated and cook for two to three minutes.
Increase the heat to high and add the browned sausages and cook for two minutes, stirring well. Now add the wine and cook until it has reduced by a third.
Add the chicken stock and bring it all to a boil then reduce the heat to simmer and cook for 35-40 minutes until the sausages and artichoke hearts have cooked through.
Turn off the heat and add the softened butter stirring well until it has melted into the sauce.
Pour the sausages and artichoke hearts into a serving dish and bring to the table. Make sure you serve plenty of bread for the sauce.
If the sauce it too watery because of the water released by the vegetables, remove the sausages once they’re cooked through and reduce the sauce over medium-high heat until it reaches your desired consistency. Return the sausages to the sauce, heat through and serve.
4 tablespoons olive oil
6 garlic cloves, sliced thick
1 red onion, chopped
The artichoke hearts from six fresh artichokes, cleaned and cut into one inch pieces
¼ teaspoon red pepper flakes
1 lemon, zested
2 tablespoons fresh parsley, chopped
1½ pound sweet Italian sausage, each link cut in half
1 cup white wine
1½ cup chicken stock
3 tablespoons softened, unsalted butter