Sausage And Artichoke Ragout

• About 1 tablespoon olive oil
• 1 pound cooked poultry sausages
• 1 onion (about 8 oz.), peeled and thinly slivered lengthwise
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 1/2 cup fat-skimmed chicken broth
• 2 packages (8 oz. each) frozen artichoke hearts, thawed
• 2 cups chopped Roma tomatoes
• 3/4 to 1 cup drained pitted kalamata olives, halved
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• Salt and pepper

1. Pour 1 tablespoon oil into a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over high heat; when hot, add sausages and turn until browned all over, about 5 minutes. Transfer to a board. Slice on the diagonal 1/2 inch thick.
2. Meanwhile, add onion and garlic to pan (if no fat is left in pan, add a little more oil) and stir occasionally until they begin to brown, 4 to 5 minutes. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.
3. Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes. Add salt and pepper to taste.

olive oil, sausages, onion, garlic, white wine, chicken broth, frozen artichoke, tomatoes, olives, rosemary, fresh oregano, salt

Taken from www.myrecipes.com/recipe/sausage-artichoke-ragout (may not work)