Main Dish

Sausage Potatoes & Artichoke Hearts

All these delicious flavors simmered in a tomato broth ready to be eaten with some crusty bread.

Sausage Potatoes & Artichoke Hearts

1 Tbl olive oil
1½ pounds mild italian sausages (I use 12 turkey sausages), cut into thirds
1/2 cup chopped onion
2 cloves garlic, finely minced
1½ pounds red potatoes, cut into 1/2″ chunks
1/2 tsp dried thyme
1/4 cup red wine vinegar
1/4 cup water
2 cups chicken broth or homemade stock
1 large can crushed tomatoes in thick puree
1 (14oz) can quartered artichoke hearts, drained
6 Tbl chopped fresh parsley
1/2 tsp salt
1/2 tsp fresh-ground black pepper

In a large pot, heat oil over medium high heat.  Add sausages and brown, about 10 minutes.  Remove.  Pour off all but 1 Tbl of the fat (if any, not with turkey sausage).  Reduce heat to medium. Add onion, garlic, potatoes, and thyme.  Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add wine vinegar and water, boil until reduced, 2 to 3 minutes.  Stir in broth, tomatoes, artichoke hearts, 4 Tbl of the parsley, salt, and sausages.  Bring to a simmer and cook, partially covered, until potatoes are tender, about 30 minutes.  Add the remaining 2 Tbl parsley and pepper.

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