A hearty dish of extra lean pork sausage, cooked up with creamy cannellini beans and whole artichokes.


  • 4 extra lean pork sausages, cut in 2-3cm chunks

  • Spray oil

  • 4 garlic cloves, finely chopped

  • 1 onion, roughly chopped

  • 1 x 320g / 11 ½ oz jar whole artichokes, drained and chopped

  • 1 x 410g / 1lb tin cannellini beans in water, drained and rinsed

  • 150g / 5 oz baby spinach leaves

  • 4 tablespoons chopped flat-leaf parsley

  • Finely grated lemon zest and juice of half a lemon

  • Ground black pepper


  • 1.

    Preheat the grill to high and cook the sausage pieces until brown all over, remove and set aside.

  • 2.

    Heat a large non-stick pan over medium heat and spray with oil. Add half the garlic and all the onion to the pan and cook gently, adding a splash of water as necessary, until the onion is translucent, approx. 8 minutes.

  • 3.

    Add the artichokes, beans and 4 tablespoons of water and cook for 5 minutes. Add the sausages and spinach and cook for a further 5 minutes.

  • 4.

    Meanwhile, in a mini food-processor or mortar and pestle blend together the remaining garlic, the parsley and lemon zest and juice. Add this to pan and stir well. Season with pepper to taste and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 179kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 21g
  • Sugar 1g
  • Sodium 169mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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