Sausages, Potatoes, and Artichoke Hearts in Tomato Broth
- SERVINGS: 4
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.
- 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
- 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.
Rosemary for the thyme
Red wine for the white wine
Hot Italian sausage for the mild
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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Congratulations to Mei Lin, winner of Top Chef Season 12.