Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

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

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon fresh-ground black pepper
  • ½ teaspoon salt
  • 6 tablespoons chopped fresh parsley
  • 1/3 cup dry white wine
  • ½ teaspoon dried thyme
  • 1 cup canned crushed tomatoes in thick puree
  • + 5 more ingredients
    • 3 cloves garlic, cut into thin slices
    • 1 ½ pounds mild Italian sausages
    • 1 ½ pounds boiling potatoes (about 5), cut into 1-inch chunks
    • 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. 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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network