Sausages, Potatoes and Artichoke Hearts in Tomato Broth Recipe

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



  • 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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