Uncle Jack's Brussels Sprouts

Growing up, we always spent Thanksgiving with my mom's side of the family. She comes from a family of five brothers and sisters, so Thanksgiving was always, and continues to be, a very large affair that includes extended family from all over California. Here's a recipe for Brussels sprouts that we've been making for years. It is very easy to make and is absolutely delicious. Even those who don't like Brussels sprouts will eat them and enjoy!

Kristin Buran

Makes 8 servings


  • 2 lbs Brussels sprouts
  • 1 stalk of celery, finely chopped
  • 1 large yellow onion, finely diced
  • 2 cans marinated artichoke hearts, drained and finely chopped
  • ½ cup white wine, sherry or champagne
  • 1 cup heavy cream
  • 1–2 Tablespoons butter or olive oil
  • 1 teaspoon salt and pepper Tabasco, to taste


  • Steam Brussels sprouts until a fork can be easily inserted.
  • Sauté Brussels sprouts and all other ingredients in butter or olive oil.
  • Add wine and cream and cook until reduced.
  • Season to taste.