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
