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

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.

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  1. 1 tablespoon olive oil
  2. 1 1/2 pounds mild Italian sausages
  3. 3 cloves garlic, cut into thin slices
  4. 1 1/2 pounds boiling potatoes (about 5), cut into 1-inch chunks
  5. 1/2 teaspoon dried thyme
  6. 1/3 cup dry white wine
  7. 1 1/4 cups canned low-sodium chicken broth or homemade stock
  8. 1 cup canned crushed tomatoes in thick puree
  9. 1 1/2 cups drained and rinsed halved canned artichoke hearts (one 14-ounce can)
  10. 6 tablespoons chopped fresh parsley
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon fresh-ground black pepper
  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 lightly browned, about 5 minutes. Add the wine and boil until reduced to approximately 3 tablespoons, 2 to 3 minutes.
  3. 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.
Notes

Variations Substitute:

• Rosemary for the thyme

• Red wine for the white wine

• Hot Italian sausage for the mild

Suggested Pairing

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.