Lunch: Sausages, Potatoes and Artichoke Hearts in Tomato Broth

Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.

Ingredients

1 tbsp. olive oil
1 1/2 lb. mild Italian sausages
3 cloves garlic
1 1/2 lb. boiling potatoes (about 5)
1/2 tsp. dried thyme
1/3 c. dry white wine
1 1/4 c. canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1 1/2 c. drained and rinsed halved canned artichoke hearts (one 14-ounce can)
6 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper

Instructions

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.
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.
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.
Variations: Substitute: Rosemary for the thyme Red wine for the white wine Hot Italian sausage for the mild
Wine Recommendation: This dish suggests cabernet sauvignon or sangiovese as a wine partner. You can have both in Carmignano, a rich Tuscan red based on the two grapes. Many good Chianti Classicos also have a high percentage of cabernet sauvignon and will work well here.

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