Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

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. (http://www.cooking.com/Recipes-and-More/RecPrint.aspx?rid=2162)

• Ready In: 50 mins
• 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

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.