Sausage and Artichoke Ragout

Ingredients

• 1 cup cooking wine dry white
• 0.5 cup fat-skimmed chicken broth 
• 1 tablespoon rosemary fresh chopped
• 16 oz artichoke hearts frozen thawed
• 2 tablespoons garlic minced
• 0.8 cup kalamata olives pitted halved drained
• 1 tablespoon olive oil 
• 8 oz onion peeled
• 1 tablespoon oregano fresh chopped
• 2 cups roma tomatoes chopped
• 4 servings salt and pepper 
• 1 pound poultry sausages cooked

Equipment

• frying pan

Directions

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.
2. Transfer to a board. Slice on the diagonal 1/2 inch thick.
3. 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.
4. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.
5. Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes.
6. Add salt and pepper to taste.