A Casserole of Artichokes and Pork for Deepest Winter

• pork sausages 8 really good ones
• olive oil
• onions 4 medium
• garlic 2 cloves
• small mushrooms 9 ounces (250g)
• Jerusalem artichokes 1 pound (500g)
• a large lemon
• fennel seeds a teaspoon
• light stock or water to cover about 2 cups (500ml)
• flat-leaf parsley a small bunch, coarsely chopped
• steamed cavolo nero, spring cabbage, or purple sprouting, to serve

1. Brown the sausages all over in a little oil in a Dutch oven or other heavy pot.
2. Set aside.
3. Peel the onions and cut them into thick sections, then add to the pot in which you browned the sausages, pouring in a little more oil if you need to.
4. Let the onions soften over medium heat until they are tender enough to crush with a wooden spoon.
5. Dont hurry this; it should take fifteen to twenty minutes.
6. Peel and finely slice the garlic and add it to the onions.
7. Halve the mushrooms and add them too.
8. Peel or simply scrub the artichokes, then cut them in half.
9. Add them to the pot, pushing the onions aside, and let them color slightly.
10. Now return the sausages back to the pot.
11. Cut the lemon into fat chunks and tuck them in along with the fennel seeds and a good seasoning of salt and black pepper.
12. Pour over enough stock or water to cover and bring to a boil.
13. Decrease the heat and simmer for about thirty minutes, until the vegetables are truly tender.
14. If there is too much liquid, increase the heat and let it reduce a little.
15. Stir in the parsley, check the seasoning, and eat with the greens.

pork sausages, olive oil, onions, garlic, mushrooms, artichokes, lemon, fennel seeds, light stock, flatleaf, spring cabbage

Taken from www.epicurious.com/recipes/food/views/a-casserole-of-artichokes-and-pork-for-deepest-winter-381576 (may not work)