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.
Nutritional analysis per serving (5 servings)
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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