12 ounces fully cooked smoked turkey sausage (We used Johnsonville Turkey Sausages)
1/2 cup lightly packed fresh basil
1 - 12 ounce jar roasted red peppers, drained, rinsed and cut in one inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered
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.
Remove any tough outer leaves from the artichoke quarters.
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.