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.
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.
- 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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