SAUSAGE AND ARTICHOKE ORZO

Proper simple and properly perfect. This is an easy peasy dish that is chock full of flavour and artichokes and sausages. Takes very little time and only requires one pan. You might have found a new weekly favourite.

15 Mins

Ingredients

(To Serve 2)

150g Dried Orzo
150g Jarred Artichokes
3-4 Pork Sausages
Tablespoon Olive Oil
Teaspoon Chilli Flakes
2 Cloves Garlic
Half a Brown Onion
Tablespoon of Oregano
Handful Fresh Chopped Parsley
A Lot of Parmesan
500ml Chicken Stock
Lots of Black Pepper

Ingredients

Instructions

Remove the skin from your sausages and get a large, wide pan with a lid nice and hot. Add a splash of olive oil and crumble in the sausage meat so it looks like small boulders of sausage. Let that cook as you finely dice your onion and mince your garlic. Get the onion in with the sausage until it softens a little and then add your garlic and chilli flakes. Let that cook for a minute or two, stirring regularly.
Now we can add a load of artichokes. Usually they're in a jar with oil marinading them. About half the jar is perfect usually but try not to use too much of the oil. Residual oil coating them will add nice flavour to the dish but adding too much will of course make it clapped and over-oily. When you've added your artichokes, you can then add your orzo in. Add your oregano and a good few cracks of black pepper. Pour in the chicken stock, stir everything up and cover and allow to simmer for about 8-10 minutes. The orzo should double in size as it absorbs the stock.
After a while things should be getting somewhere near perfect. Take off the lid and give everything a stir. Grate in a load of parmesan and a handful of chopped fresh parsley. Stir it all together. Once the chicken stock has pretty much all absorbed it is ready to serve. Slap in a bowl and top with extra parmesan and black pepper. Obviously now it is now time to enjoy. I'm sure that you will.