Ingredients:
Cooking spray
12 oz, fully cooked Italian-style
poultry sausage, cut into one inch pieces
1/2 c. lightly packed fresh basil
1 jar OASIS Piquillo Peppers, drained, rinsed and cut into 1-inch pieces
1 jar OASIS Sun-dried Cherry Tomatoes
drained, cut into 1-inch
1 14 oz. can artichoke hearts, drained
and quartered cooked & cut into bite-sized pieces
poultry sausage, cut into one inch pieces
1/2 c. lightly packed fresh basil
1 jar OASIS Piquillo Peppers, drained, rinsed and cut into 1-inch pieces
1 jar OASIS Sun-dried Cherry Tomatoes
drained, cut into 1-inch
1 14 oz. can artichoke hearts, drained
and quartered cooked & cut into bite-sized pieces
Preparation:
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of Piquillo pepper, sun-dried cherry tomato, artichoke and sausage, arranging them on the skewer so it can stand up on the sausage end. Repeat with the remaining ingredients to make approximately 2 dozen skewers.
