Recipes Sausages, Potatoes, and Artichoke Hearts in Tomato Broth Be the first to rate & review! 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.Plus: More Pork Recipes and Tips By Food & Wine Editors Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print