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Source: Food and Wine Quick from Scratch

Sausages, Potatoes, and Artichoke Hearts in Tomato Broth
Simmering chunks of potato, Italian sausages, and artichoke hearts in a tomatoey broth meld their flavors into a savory stew, ideal for chilly evenings.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 38 minutes
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1 tablespoon olive oil
1 1/2 pounds mild Italian sausage
3 garlic cloves, 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 artichoke hearts, drained and rinsed, halved (one 14-ounce can)
6 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper




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.

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.

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. Serve immediately.


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.


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