Not literally served in a bag of course - simply cooked in one easily made with foil. Full of vitamins, this is a great winter dish for a dinner party main course.
Preheat the oven to 180C/350F/Gas 4.
Blanch the artichokes in boiling water, flavoured with salt and lemon juice, for 10-15 minutes, until soft.
In a hot pan, sear the sausages, drained artichokes, garlic and onion. When slightly brown, remove from the heat and place on four, individual squares of foil (about 50cm x 50cm).
Drizzle with olive oil, add some lemon zest and paprika to each parcel, then fold over the edges to create a foil parcel and cook at 180C/360/Gas 4 for 20 minutes.
To make the mustard dressing, whisk all the ingredients together, then season to taste.
To make the buttered spinach, soften the butter in a pan, add the garlic and spinach and cook down until soft.
Grate in some nutmeg and serve with the sausages and artichokes.
Drizzle over the dressing and serve.
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