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Sunday, March 6, 2011

Sausages, Potatoes and Artichoke Hearts in Tomato Broth

















Very homey and hearty, this recipe comes from Food and Wine magazine. I've added my "improvements," which include making more broth with additional wine and tomatoes.

 Sausages, Potatoes and Artichoke Hearts in Tomato Broth
  Serves about 4

1 tbsp. olive oil
1 1/2 lbs. mild Italian sausages (I like to use mild Italian turkey sausages)
3 cloves garlic, cut into thin slices
1 1/2 lbs. boiling potatoes (about 5), cut into 1-inch chunks (Yukon gold or russets work fine)
2 tsp. dried thyme
1 cup dry white (or red) wine
1 can chicken broth or homemade stock
1 large (28 oz.) can crushed tomatoes in thick puree
1 1/2 cups (one 14-oz. can) drained and rinsed quartered artichoke hearts (one 14-ounce can)
1/2 c. chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large, stainless-steel pot, heat oil over moderate heat and brown the whole sausages on all sides, about 10 minutes. Remove sausages to plate or rimmed cutting board. Pour off all but about a tablespoon of the fat.

Add potatoes, thyme and garlic to pot. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add wine and simmer till it is reduced by about half, approximately 10 minutes.

Meanwhile, slice sausages into bite-size pieces when cool enough to handle.

Stir in the broth, tomatoes, artichoke hearts, about half the parsley, the salt and the sliced sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes. Add the rest of the parsley and the pepper. Taste and adjust seasonings.

Serve with crusty bread to sop up the savory broth.

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