Sausages, Potatoes, and Artichoke Hearts in Tomato Broth |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Simmering chunks of potato, Italian sausages, and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs mild italian sausage |
3 garlic cloves, cut into thin slices |
1 1/2 lbs boiling potatoes, cut into 1-inch chunks (about 5) |
1/2 teaspoon dried thyme |
1/3 cup dry white wine |
1 1/4 cups low sodium chicken broth |
1 cup crushed tomatoes |
1 (14 ounce) can artichoke hearts (drained and rinsed) |
6 tablespoons fresh parsley (chopped) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large stainless-steel pot, heat the oil over moderately high heat. Add the sausages and brown well, about 10 minutes. Remove. Pour off all but 1 tablespoon of the fat.
2. Reduce the heat to moderate. Add the garlic, potatoes, and thyme. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add the wine and boil until reduced to approximately 3 tablespoons, 2 to 3 minutes.
3. Stir in the broth, tomatoes, artichoke hearts, 4 tablespoons of the parsley, the salt, and the sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes. Add the remaining 2 tablespoons parsley and the pepper.
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