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Ingredients
1 x packet Porkinson Oxford Sausages
Olive oil
Knob of butter
8 x baby artichokes
250g mixed wild mushrooms, cleaned and sliced into large pieces
1 shallot, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 sprig of tarragon leaves
½ bunch flat leaf parsley leaves, chopped
1 sprig of thyme leaves
Pinch salt & pepper
A squeeze of lemon juice
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Method
Prepare artichokes by removing outside leaves, peeling stem and trimming to remove all coarse and inedible parts, cut in half lengthways, then cook in plenty of simmering salted water until just tender when pierced. Remove from water and leave to cool.Fry sausages in a little oil, remove from pan when cooked and keep warm.
Add mushrooms to pan and sauté until just starting to colour. Season the mushrooms with a little salt and pepper. Add the garlic, shallots, tarragon and thyme, toss together then add a generous knob of butter. Slice each artichoke half into three then add to the mushrooms, sauté for another minute or two the check seasoning, add lemon juice and chopped parsley. Spoon onto plates and place sausages on top
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