Sausage and Artichoke Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve poultry sausage and artichoke hearts with roma tomatoes, fresh herbs, and polenta. Ingredients:
about 1 tablespoon olive oil |
1 pound cooked poultry sausages |
1 onion (about 8 oz.), peeled and thinly slivered lengthwise |
2 tablespoons minced garlic |
1 cup dry white wine |
1/2 cup fat-skimmed chicken broth |
2 packages (8 oz. each) frozen artichoke hearts, thawed |
2 cups chopped roma tomatoes |
3/4 to 1 cup drained pitted kalamata olives, halved |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh oregano |
salt and pepper |
Directions:
1. Pour 1 tablespoon oil into a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over high heat; when hot, add sausages and turn until browned all over, about 5 minutes. Transfer to a board. Slice on the diagonal 1/2 inch thick.
2. Meanwhile, add onion and garlic to pan (if no fat is left in pan, add a little more oil) and stir occasionally until they begin to brown, 4 to 5 minutes. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.
3. Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes. Add salt and pepper to taste.
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