Prep 30 mins
Cook 30 mins
This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana.
- 226.79 g bulk Italian sausage, crumbled
- 29.58 ml olive oil
- 118.29 ml chopped onion
- 1 garlic clove, minced
- 1 jalapeno, seeded and minced
- 1 large tomatoes, diced
- 473.18 ml trimmed cooked and diced artichoke hearts (not marinated)
- salt and pepper, to taste
- 3 large eggs
- 8 medium flour tortillas
- 473.18 ml grated monterey jack cheese or 473.18 ml cheddar cheese
- In a skillet over medium heat, cook sausage until done; drain grease.
- Add olive oil to sausage. Add onion, garlic and jalapeno; cook until onion is soft. Add tomatoes and artichokes; cook, stirring occasionally, for 3-4 minutes. Season with salt and pepper. Add eggs and cook, stirring until eggs are done.
- Heat tortillas (on a griddle, if possible). Fill middle of each tortilla with artichoke mixture. Sprinkle with cheese. Fold ends, then roll up tortilla.
This made for a great breakfast. I cooked the egg separately and thought the amount was perfect. I used low fat sausage, whole wheat tortillas, and skipped the cheese. ETA: I have increased my rating from 4 to 5 stars after making this a second time. I also added potato, avocado and green salsa to it the second time. Very yummy!!
Definitely a contest WINNER! You can really taste the artichokes-fresher and lighter than a regular breakfast burrito! We ate these for dinner (O.K. we're a little weird in our house) and the leftovers saved beautifully for reheating for breakfasts all week. I used lean turkey italian sausage but otherwise followed the recipe exactly. I am glad I didn't follow the advice of other reviewers and add extra eggs; I don't think the artichokes would have been the "queen" of the dish that way. Made for Pick a Chef Spring 2008.
This was delicious! I used morningstar farms fake sausage so I could make it vegetarian, and two packages of frozen artichokes that I roasted with some olive oil, salt and pepper. I also used canned tomatoes since tomatoes are out of season, and added a couple more eggs. This mix yielded about 10-12 burritos. I also used the leftover for nachos later.. also a big hit.