Name: Sausages, Potatoes and Artichoke Hearts in Tomato Broth Recipe
Prep time: 25 min
Cook time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1½ lbs mild Italian sausages; 3 cloves garlic; 1½ lbs boiling potatoes; ½ tsp dried thyme; cup dry white wine; 1¼ cups chicken broth; 1 cup tomatoes in thick puree; 1½ cups artichoke hearts; 6 tbsp Fresh Parsley; ½ tsp salt; ½ tsp fresh ground black pepper

sausages-potatoes-and-artichoke-hearts-in-tomato-broth-recipe

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

Serves:

Ingredients

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

Instructions

In a large stainless-steel pot, heat the oil over moderately high heat. Add the sausages and brown well for 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 for about 5 minutes, stirring occasionally, until the potatoes are lightly browned.
Add the wine and boil for 2 to 3 minutes until reduced to approximately 3 tablespoons.
Stir in the broth, tomatoes, artichoke hearts, 4 tablespoons of the parsley, the salt, and the sausages.
Bring to a simmer and cook for about 30 minutes, partially covered, until the potatoes are tender.
Add the remaining 2 tablespoons parsley and the pepper.