This recipe started out as a pasta dish, and Zach and I liked it so much that two nights ago we fixed it with just the veggies and the sausage, and no pasta! The flavors complement each other simply and beautifully - tangy, tender artichokes, smokey/spicy sausage, and crunchy, nutty edamame... Zach’s final assessment was “you should put this in your cookbook.” Since the cookbook is currently an idea and multiple files on my laptop, which might keep this wonder of edamame and artichokes in the lonely depths of a Microsoft word document for a while, here it is now!
Artichoke and Edamame Salad
1 onion, chopped
4 cloves garlic, minced
8 oz andouille turkey sausage, sliced OR 8 oz vegetarian “sausage” patties, cut into cubes
1 lb. frozen shelled edamame, thawed and drained
2 (6-8 oz) jars marinated artichoke hearts, drained
salt and freshly ground pepper to taste
~ In a large skillet over medium-high heat, sauté the onion and garlic in the olive oil until the onions are limp and beginning to brown.
~ Add the sausage and stir occasionally until the sausage is a bit browned.
~ Reduce the heat to medium, stir in the edamame and artichoke hearts, and cook until heated through.
~ Season to taste with salt and pepper, if desired, and serve warm!
~ (this is also wonderful folded into a batch of whole wheat pasta…)