Sausages, Potatoes, And Artichoke Hearts In Tomato Broth

• 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

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.
4. Variations: Substitute:
5. * Rosemary for the thyme
6. * Red wine for the white wine
7. * Hot Italian sausage for the mild
8. Wine Recommendation: 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.

olive oil, italian sausages, garlic, boiling potatoes, thyme, white wine, chicken broth, tomatoes, hearts, parsley, salt, freshground black pepper

Taken from www.myrecipes.com/recipe/sausages-potatoes-artichoke-hearts-tomato-broth (may not work)