Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

Sausages, Potatoes, and Artichoke Hearts in Tomato Broth
Photo by © Melanie Acevedo

Ingredients

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

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

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