Sausages, Potatoes, and Artichoke Hearts in Tomato Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 tablespoon olive oil |
1 1/2 pounds mild italian sausages |
3 cloves garlic, cut into thin slices |
1 1/2 pounds boiling potatoes (about 5), cut into 1-inch chunks |
1/2 teaspoon dried thyme |
1/3 cup dry white wine |
1 1/4 cups canned low-sodium chicken broth or homemade stock |
1 cup canned crushed tomatoes in thick puree |
1 1/2 cups drained and rinsed halved canned artichoke hearts (one 14-ounce can) |
6 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon fresh-ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. Variations: Substitute: * Rosemary for the thyme * Red wine for the white wine * Hot Italian sausage for the mild
5. 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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