You know I'm still working on that big jar of artichoke hearts that I bought last week. Here's a fine recipe from "Quick from Scratch" that I'm going to try tonight. I don't have the mild Italian sausage so I'm going to spice up some hamburger.

Sausage, Artichoke, and Mushroom Stir-Fry
Makes 4 servings.
1 tablespoon cornstarch
1 cup chicken stock or low-sodium chicken broth
2 tablespoons olive oil (divided)
1 1/2 pounds milk Italian sausage, casing removed and meat cut into 1/2 inch pieces
2 onions, cut into thin slices
3 cloves garlic, minced
1 14-oz can artichoke hearts packed in water, drained and halved
5 plum tomatoes, chopped
1/4 pound mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon fennel seeds, crushed
1 bay leaf
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon black pepper

In a small bowl, combine the cornstarch with 1/4 cup chicken stock. In a wok or large frying pan, heat 1 tablespoon oil over moderately high heat. Add the sausage and cook, stirring until browned, about 5 minutes. Remove the sausage. Reduce the heat to moderately low and add the remaining 1 tablespoon oil. Add the onions and stir-fry until golden, about 5 minutes. Add the garlic and cook 1 minute longer.

Add the sausage, artichoke hearts, tomatoes, mushrooms, the remaining 3/4 cup stock, thyme, fennel seeds, bay leaf, and salt. Bring to a boil and reduce the heat and simmer, uncovered, until the sausage is just done, about 5 minutes. Remove the bay leaf. Stir the cornstarch mixture and add it to the simmering liquid. Simmer, stirring, until thickened. Add the parsley and pepper. Serve over fettuccine or orzo.

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Okay, I have to admit I don't have any of that parsley, either.

Did you notice how much onion the recipe calls for? That'd amount to 1/2 onion per person, seems like a lot, and I don't think I every use all the onion called for in recipes unless it's got 'onion' in the title, and even then. Of course, I'm just cooking for two of us and sometimes just myself, so I don't get a lot of practice with recipes as written.