Sausages, Potatoes, And Artichoke Hearts In Tomato Broth

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.