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Preheat oven to 180c. Using a bread knife trim off outside leaves of the artichokes. Boil a large pan of salted water with the lemon juice. Boil the artichokes for 30 minutes.
Brown the sausages together with the onions in a hot pan. Once they are fully coloured and the onions have softened prepare the tin foil parcels.
Rip off a 50cm sheet of foil, place on a work surface and drizzle with olive oil. Place 2 sausages on the foil, sprinkle with a quarter of the grated lemon zest and a quarter each of the sliced onion, garlic and paprika. Fold the foil over gently, sealing the edges to create a loose parcel. Repeat to make 4 parcels in all. Place in the oven and cook for 20 minutes.
Preheat a hot grill. Drain the artichokes and using a small knife cut them in quarters removing any leathery leaves and the hairs from the chokes. Place the artichoke quarters on a lightly oiled tray, squeeze lemon juice over them and lightly grill for 5 minutes.
Bring another saucepan of salted water to the boil and top and tail the beans. Blanch them for 4 minutes, drain and tip into a large bowl. Add the artichokes and mix well. Whisk all the dressing ingredients together, then season to taste. Pour the dressing over the vegetables and toss to coat them evenly.
Serve the sausages with the dressed beans and artichokes.
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