14 ounce artichoke hearts, drained and quartered
12 ounces fully cooked Italian-style poultry sausage, cut into 1″ pieces
12 ounces roasted red peppers, drained, rinsed and cut into 1″ pieces
1/2 cup lightly packed fresh basil
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
How To Make:
1. Heat a nonstick skillet over medium heat, then mist with cooking spray. Add the sausage, cook and turning 2 or 3 times, until warmed through and browned, about 8 minutes.
2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.