Meat + Potatoes = <3, the perfect equation

Who doesn’t love good old meat an potatoes? Typically this makes you think of steak and a baked potato or meatloaf and mashed potatoes but I took it in another direction. I am all about one pot wonders – dinners that can be made on your stovetop and save you time and dishes. As I mentioned previously, I love my Quick from Scratch Italian cookbook. I had the recipe page for Sausage, Potatoes and Artichokes dog eared for some time now, and I decided to give it a try. Boy am I glad I did as it was delicious and a big hit with the whole family.

The italian sausage flavors the potatoes with such a great taste and the wine really added to the tomato rich broth. The artichokes hearts are also a nice surprise to bite into, as they are one of my favorite ingredients for anything from pasta dishes, to pizza to my favorite artichoke and mushroom bruschetta (will have to post that one). Thyme pairs so well with potatoes, I love it in my grilled potato with olive oil, dijon and vidalia recipe, So if you want a quick and easy dinner that will win you major points with your meat and potatoes eater, check this pot of love out!

Sausages, Potatoes and Artichokes in a Tomato Broth

  1. 1 tablespoon olive oil
  2. 1 1/2 pounds mild Italian sausages
  3. 3 cloves garlic, cut into thin slices
  4. 1 1/2 pounds boiling potatoes (about 5), cut into 1-inch chunks
  5. 1/2 teaspoon dried thyme
  6. 1/3 cup dry white wine
  7. 1 1/4 cups canned low-sodium chicken broth or homemade stock
  8. 1 cup canned crushed tomatoes in thick puree
  9. 1 1/2 cups drained and rinsed halved canned artichoke hearts (one 14-ounce can)
  10. 6 tablespoons chopped fresh parsley
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon fresh-ground black pepper
  1. 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, leave that in the pan.
  2. 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.
  3. 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.
Substitutes:• Rosemary for the thyme

• Red wine for the white wine

• Hot Italian sausage for the mild

– Mushrooms for the artichokes


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