I have a bunch of baby artichokes so I made a pasta sauce with them. I quartered and cleaned them, sauted in oil with drippings from lamb sausage. After browned all over I added garlic, sliced sausage, and white wine and cooked until artis tender. I then added a jar of tomatos, some oregano and reduced. I cooked up an arugala frittata with melted homemade mozzarella which i placed on toast and topped with just the artis from the sauce. I will use the rest of the sauce on pasta later tonight probably. Very tasty, artis braised in wine with lamby oils is an awesome rich combo. The Arugala offered a sharp bitter contrast this.
