2 cups artichoke hearts, rough chopped
2 cups soft cooked long grain rice
¼ cup olive oil
1 cup shredded Manchego cheese
Zest from 1 lemon
2 links Spanish chorizo, roasted until ¾ cooked and cooled
2 cups red wine
2 tablespoons rosemary, minced
¼ cup honey
Directions
Place first 5 ingredients in a large mixing bowl. Mix with hands until all ingredients are well incorporated and mixture will hold together when squeezed lightly. Using a 4 oz. scoop or forming loose balls by hand, place mixture on a lined sheet tray as you would cookie dough. Gently press each ball down to form cakes. Roast in 400° oven for 12 – 15 minutes or until slightly firm to the touch and browned around the edges. Slice the sausage on the bias into ¼ inch pieces. Place remaining ingredients in a pan over high heat and bring to a boil. Add sausage and reduce to a simmer. Cook until liquid is reduced to ½ cup. Remove sausage with a slotted spoon, placing 3-4 slices on each artichoke cake. Skim fat from remaining liquid and spoon a small amount over sausage.