Sausage skewers with artichoke hearts, parsley and garlic
Orogel artichoke hearts (2 300g bags)
400 g thin sausage
8 wooden skewers
1 teaspoon of Orogel Parsley and garlic mix
24 cherry tomatoes
salt to taste
extra virgin olive oil
Put the Orogel Parsley and Garlic mix in a non stick pan with a drizzle of olive oil and let simmer. Add the Artichoke Hearts, season with salt and pepper. Add 1/2 glass of broth and let cook for about 8/10 minutes over medium heat.
Cut the sausages into morsels, clean the tomatoes and pat them dry. Prepare the skewers alternating sausage morsel and a tomato.
Cook the skewers in a non stick pan with a drizzle of olive oil, season with salt only the cherry tomatoes.
Place the skewers and the Artichoke in the serving dish and pour a drizzle of olive oil.