Ingredients:

1 pkg. al fresco Sweet Lemon Chicken Sausage
3 tbsp distilled vinegar
12 baby artichokes
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup reduced sodium vegetable broth
2 tsp grated lemon zest
2 tbsp fresh lemon juice
freshly ground pepper

Preparation:

Fill a large bowl with cold water and add the vinegar. Trim and discard the tough outer leaves down to the green tip and pare off any green parts along base. Halve each artichoke length-wise and drop into the water (to prevent browning). Heat the oil in a large nonstick skillet over medium-high heat. Drain the artichokes in a colander, shaking off the excess water; then add them to the skillet. Saute until lightly browned, 8 minutes; add the garlic and chicken sausage and saute 1 minute more. Pour in the broth; cover and bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the artichokes are tender and the juices have thickened to a glaze - 10-15 minutes. Stir in the lemon zest and heat through; sprinkle with the pepper to taste and serve at once.