4 artichokes
1 lb. crawfish tails, chopped
2 bunches green onions, chopped
1/2 Bell pepper, chopped
1/4 lb. Tasso sausage
1 tbsp. garlic, chopped
1 stick butter
3 tbsp. flour
1 tbsp. parsley
3 oz. white wine
1 tbsp. Cajun seasoning
Pinch of cayenne
1 tbsp. Pickapeppa sauce
Salt & pepper
12 oz. whipping cream
1 tsp. lemon juice

Steam artichokes in 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 cups water, 1 teaspoon salt and 2 ounces of Italian dressing until leaves are tender and pull out easily. Saute green onions, garlic and Bell pepper in butter until tender. Add flour to mixture and stir continuously to coat vegetables. Do not let mixture stick. Cook for two minutes over a medium heat. Add parsley and stir. Add wine and cook for two minutes. Add Cajun seasoning, lemon juice and cream. Stir. Add the crawfish, Tasso, salt and pepper, Pickapeppa sauce and cayenne and simmer for two minutes on low heat. Remove the inner leaves and clean artichoke to the heart. Spread the leaves and fill the middle and the outer leaves with the stuffing.