Sausages, Potatoes, and Artichoke Hearts in Tomato Broth
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Recipes & Menus by Karl & Dayna Chu