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.
