Nicholas Petti's Wild Fennel Sausage-Stuffed Artichoke

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The Sausage:

1 pound fatty pork shoulder, sliced (Old Mill Farm)

1 1/2 teaspoons salt

2 garlic cloves, minced (friend's garden)

1/4 to 1/3 cup young, wild fennel fronds, chopped fine, (foraged, or substitute purchased fennel fronds)

The Artichokes:

4 globe artichokes

Wild onion flowers or minced green onion for garnish

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