• 4 globe artichokes

  • Salt and pepper

  • grated zest of 1 lemon and juice of ½

  • 2 tablespoons olive oil

  • 8 best quality sausages

  • 1 spanish onion, sliced

  • 4 garlic cloves, sliced

  • 4 pinches paprika

  • 275g green beans

  • for the dressing

  • 2 teaspoons Dijon mustard

  • 1 tablespoon white wine vinegar

  • 1 egg yolk

  • 150 ml olive oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Serve the sausages with the dressed beans and artichokes.

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