Chicken Sausage, Artichoke & Pesto Recipe

Slice sausages

If sausages are in casings, slice them diagonally into 1/2-inch thick pieces. Set aside.

Drain and quarter jarred artichoke hearts if not already quartered. Halve cherry tomatoes. Thinly slice red onion. Mince garlic. Pick and lightly chiffonade the fresh basil leaves. Measure the pesto, olive oil, lemon juice, and seasonings.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add sliced spicy chicken sausage in a single layer. Cook, stirring occasionally, until well browned and cooked through, about 6–8 minutes. Use a spatula to get good contact so edges caramelize. Transfer sausages to a plate and reserve drippings in the pan.

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add red onion and a pinch of salt; sauté 3–4 minutes until softened. Add minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not burned.

Add the halved cherry tomatoes and quartered artichoke hearts to the pan. Cook 3–4 minutes until tomatoes begin to soften and artichokes are heated through, stirring occasionally.

Return the browned sausage to the skillet. Stir to combine with vegetables. Pour in the pesto and lemon juice; stir until everything is evenly coated and warmed through, about 2–3 minutes. If the sauce seems too thick, add 1–2 tablespoons water (not listed) to loosen.

Taste and adjust seasoning with salt and black pepper. Stir in most of the chiffonaded basil, reserving a few leaves for garnish. Sprinkle grated Parmesan over the top if using and allow it to melt into the warm mixture for about 1 minute.

Remove from heat. Finish with a drizzle of olive oil and the reserved fresh basil leaves. Serve immediately over cooked pasta or with crusty bread, passing extra red pepper flakes and Parmesan at the table.