Name: Sausages, Potatoes and Artichoke Hearts in Tomato Broth
Yield: 4
Ingredients: 1 tbsp. olive oil -; 1 1/2 lb. mild Italian sausages -; 3 cloves garlic -; 1 1/2 lb. boiling potatoes (about 5) -; 1/2 tsp. dried thyme -; c. dry white wine -; 1 1/4 c. canned low-sodium chicken broth or homemade stock -; 1 c. canned crushed tomatoes in thick puree -; 1 1/2 c. drained and rinsed halved canned artichoke hearts (one 14-ounce can) -; 6 tbsp. chopped fresh parsley -; 1/2 tsp. salt -; 1/2 tsp. fresh-ground black pepper -

Sausages, Potatoes and Artichoke Hearts in Tomato Broth

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Ingredients for - Sausages, Potatoes and Artichoke Hearts in Tomato Broth

1. 1 tbsp. olive oil -

2. 1 1/2 lb. mild Italian sausages -

3. 3 cloves garlic -

4. 1 1/2 lb. boiling potatoes (about 5) -

5. 1/2 tsp. dried thyme -

6. c. dry white wine -

7. 1 1/4 c. canned low-sodium chicken broth or homemade stock -

8. 1 c. canned crushed tomatoes in thick puree -

9. 1 1/2 c. drained and rinsed halved canned artichoke hearts (one 14-ounce can) -

10. 6 tbsp. chopped fresh parsley -

11. 1/2 tsp. salt -

12. 1/2 tsp. fresh-ground black pepper -

How to cook deliciously - Sausages, Potatoes and Artichoke Hearts in Tomato Broth

1. Stage

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. Stage

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. Stage

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.

4. Stage

Variations: Substitute: Rosemary for the thyme Red wine for the white wine Hot Italian sausage for the mild

5. Stage

Wine Recommendation: This dish suggests cabernet sauvignon or sangiovese as a wine partner. You can have both in Carmignano, a rich Tuscan red based on the two grapes. Many good Chianti Classicos also have a high percentage of cabernet sauvignon and will work well here.