Ingredients
1tbspolive oil
1½lbsmild Italian sausages
3clovesgarlic
1½lbsboiling potatoes,(about 5)
½tspdried thyme
cupdry white wine
1¼cupschicken broth,canned, low sodium or homemade stock
1cuptomatoes in thick puree,canned, crushed
1½cupsartichoke hearts,(one 14 oz can), drained and rinsed, halved, canned
6tbspfresh parsley,chopped
½tspsalt
½tspfresh ground black pepper
Preparation
In a large stainless-steel pot, heat the oil over moderately high heat. Add the sausages and brown well for 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 for about 5 minutes, stirring occasionally, until the potatoes are lightly browned.
Add the wine and boil for 2 to 3 minutes until reduced to approximately 3 tablespoons.
Stir in the broth, tomatoes, artichoke hearts, 4 tablespoons of the parsley, the salt, and the sausages.
Bring to a simmer and cook for about 30 minutes, partially covered, until the potatoes are tender.
Add the remaining 2 tablespoons parsley and the pepper.
