Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

Ingredients

• 1 cup canned crushed tomatoes in thick puree
• ½ teaspoon fresh-ground black pepper
• 1 ½ cups drained and rinsed halved canned artichoke hearts (one 14-ounce can)
• 3 cloves garlic, cut into thin slices
• ½ teaspoon salt
• 1 ¼ cups canned low-sodium chicken broth or homemade stock
• 1 ½ pounds boiling potatoes (about 5), cut into 1-inch chunks
• + 5 more ingredients
• • 1 ½ pounds mild Italian sausages
  • 1 tablespoon olive oil
  • ½ teaspoon dried thyme
  • ¹/₃ cup dry white wine
  • 6 tablespoons chopped fresh parsley

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 ...

View full recipe at My Recipes