Globe artichoke canning industry generates considerable amounts of wastes. Incorporation these natural ingredients as a fat replacer in meat products processing could reduce these wastes and develop nutritionally enriched low-fat meat products. So, in this study, we aimed to utilize of these wastes (bracts) as fat replacer during processing beef sausage with different fat substitution levels (25, 50 and 100%). Control and treated samples (A25, A50 and A100) were stored after manufacturing in a refrigerator (4±1°C) for 12 days, while quality characteristics of sausages samples under investigation were evaluated. The results indicated that artichoke bracts contained phenolic compounds (328.33mg GAE/100g sample), flavonoids (332 mg Quercetin/ 100g sample) and had the highest antioxidant activity%, when compared with other artichoke wastes. The incorporation of artichoke bracts powder (ABP) into beef sausages formula caused an improving of physical quality criteria (cooking loss, cooking yield and shrinkage). While ABP addition to sausages formula significantly decreased their contents of total fat (fat reduction% in sample A100 recorded 54.58%), moisture and crude fiber increased, when compared to control sample. Furthermore, sausages samples containing ABP exhibited good sensory properties, especially in sample A25. Whereas replacing 100% of fat with ABP (sample A100) recorded the lowest microbial count. In conclusion, artichoke bracts powder (ABP) exhibited a good antioxidant effect, as well as has considerable amounts of fibers and minerals, and can be used successfully in manufacturing of meat products.