• Preheat oven to 400 degrees F.
• Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
• Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
• In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
• Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
• Platter and garnish with remaining chopped parsley.

• Blanch spinach and squeeze out any excess liquid, then chop.

For a cold dip:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

For a warm dip:

• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow artichoke dip to cool slightly before serving.