Sausages, Potatoes and Artichoke Hearts in Tomato Broth Recipe

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Cherly Published: April 12, 2021 Modified: May 31, 2021

How To Make Sausages, Potatoes and Artichoke Hearts in Tomato Broth

The rich tomato broth is a great base for this stew filled with sausages, potatoes, & artichoke hearts. The dish is seasoned with garlic, thyme, & parsley.

Preparation: 25 minutes
Cooking: 35 minutes
Total: 1 hour



  • 1tbspolive oil
  • lbsmild Italian sausages
  • 3clovesgarlic
  • lbsboiling potatoes,(about 5)
  • ½tspdried thyme
  • cupdry white wine
  • cupschicken broth,canned, low sodium or homemade stock
  • 1cuptomatoes in thick puree,canned, crushed
  • cupsartichoke hearts,(one 14 oz can), drained and rinsed, halved, canned
  • 6tbspfresh parsley,chopped
  • ½tspsalt
  • ½tspfresh ground black pepper


  1. In a large stainless-steel pot, heat the oil over moderately high heat. Add the sausages and brown well for about 10 minutes. Remove.

  2. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderate.

  3. Add the garlic, potatoes, and thyme.

  4. Cook for about 5 minutes, stirring occasionally, until the potatoes are lightly browned.

  5. Add the wine and boil for 2 to 3 minutes until reduced to approximately 3 tablespoons.

  6. Stir in the broth, tomatoes, artichoke hearts, 4 tablespoons of the parsley, the salt, and the sausages.

  7. Bring to a simmer and cook for about 30 minutes, partially covered, until the potatoes are tender.

  8. Add the remaining 2 tablespoons parsley and the pepper.


  • Calories: 829.37kcal
  • Fat: 58.00g
  • Saturated Fat: 19.98g
  • Monounsaturated Fat: 27.33g
  • Polyunsaturated Fat: 7.55g
  • Carbohydrates: 45.20g
  • Fiber: 9.12g
  • Sugar: 4.40g
  • Protein: 33.01g
  • Cholesterol: 131.52mg
  • Sodium: 1445.82mg
  • Calcium: 110.07mg
  • Potassium: 1672.14mg
  • Iron: 5.27mg
  • Vitamin A: 41.57µg
  • Vitamin C: 60.38mg
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