Sausages, Potatoes, and Artichoke Hearts in Tomato Broth

Ingredients

• 1.3 cups chicken broth low-sodium homemade canned
• 0.5 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 6 tablespoons parsley fresh chopped
• 3 cloves garlic cut into thin slices
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon olive oil 
• 1.5 pounds potatoes boiling cut into 1-inch chunks ( 5)
• 0.5 teaspoon salt 
• 1.5 pounds mild sausages italian
• 1 cup tomatoes in purée thick canned crushed

Equipment

• pot

Directions

1. In a large stainless-steel pot, heat the oil over moderately high heat.
2. Add the sausages and brown well, about 10 minutes.
3. Remove.
4. Pour off all but 1 tablespoon of the fat.
5. Reduce the heat to moderate.
6. Add the garlic, potatoes, and thyme. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes.
7. Add the wine and boil until reduced to approximately 3 tablespoons, 2 to 3 minutes.
8. 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.
9. Add the remaining 2 tablespoons parsley and the pepper.
10. Variations: Substitute: * Rosemary for the thyme * Red wine for the white wine * Hot Italian sausage for the mild
11. 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.