Baby Artichokes And Sausage Rigatoni Recipe

       
   1 1/2 lb artichokes,(1 1/2 in. wide)
      1    fennel. (3 1/2 in. wide)
      1 lb mild (or hot italian
  sausages ),casings
           -removed
  1 1/2 c  onion,chopped
      2 t  fennel seed
      1 t  garlic,minced
      1 c  red bell pepper,thinly
           -sliced
    1/2 c  dry white wine
      1 c  fat-skimmed chicken,or
           -vegetable broth
    1/2 c  whipping cream
      1 lb rigatoni pasta,Dried
    1/2 c  parmesan cheese,grated
           salt

1. Break off and discard artichoke leaves down to the pale green,
tender inner leaves. Cut off and discard thorny tips. Trim bottoms.
Quarter artichokes (they will discolor). Trim out and discard fuzzy
centers. Rinse and drain artichokes.

2. Trim and discard stems and any bruised portions from fennel. Rinse
fennel and thinly slice crosswise.

3. In a 5- to 6-quart pan over medium-high heat, frequently stir
sausages, breaking up meat with spoon, until brown, about 10 minutes.

4. Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper
to pan. Stir often until onion is limp, about 10 minutes.

5. Pour wine, broth, and cream into pan. Bring to a boil over high heat,
then reduce heat and simmer, stirring occasionally, until artichokes
are tender when pierced, about 10 minutes.

6. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite,
10 to 12 minutes.

7. Drain pasta, put in a serving bowl, and top with artichoke sauce.

8. Offer cheese and salt to add to taste.

       Baby Cradles
 
      Yield: 8 Servings
 
      8 ea baby bakers miniature
           -wisconsin russet
           potatoes
           salt and pepper
           fresh chives,dill (or
           -parsley for garni
           **bacon and mushroom
           -filling**
      4 sl bacon,cooked & crumbled
    1/2    butter (or margarine)
      1 c  fresh mushrooms,coarsely
           -chopped

Preheat oven to 400F.  Wash potatoes.  With skins on, prick whole
potatoes with fork and rub with salt.  Wrap each Baby Baker in foil and
bake for 45 to 55 minutes.  Remove from oven, unwrap foil, and cool
(Potatoes also may be cooked in microwave oven, per the oven's
directions; do not wrap in foil.)  Cutting lengthwise, slice off the
top 1/2" of each potato; carefully scoop out the potato pulp and
reserve.

To prepare the filling, melt 2 tablespoons butter; mix with crumbled
bacon and potato pulp well blended.  Melt remaining 2 tablespoons
butter in skillet; add mushrooms and saut for 3 minutes.  Stir
mushrooms into potato/butter/bacon mixture.  Season with salt and
pepper.  Fill Baby Baker cradles with mixture until plump.  Return to
400 oven for approximately 10 minutes or until thoroughly heated.
Garnish with fresh chives, dill, or parsley.