Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

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.

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.

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.

Variations:

Substitute rosemary for the thyme, red wine for the white wine, or hot Italian sausage for the mild.

nutrition information per serving

810 calories; 57g total fat; 129mg cholesterol; 1819mg sodium; 38g carbohydrates; 3g fiber; 32g protein