Potatoes, artichokes, and sausage is a rustic yet winning combination. Three flavors that together offer an excellent taste. Quick to prepare…but by now I shouldn’t have to say it because my recipes are almost all practical and quick, suitable for those like me who have little time. It can also be cooked very well in the oven. This dish is delicious and is also right for special occasions. It can be prepared in advance and is good even reheated the next day.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 artichokes
- 10.5 oz sausage
- 4 potatoes (medium)
- 0.4 cups dry white wine
- 1 pinch thyme
- 1 sprig rosemary
- 6 leaves sage
- 1 clove garlic
- 0.1 oz fine salt
- 0.2 cups lemon juice
- 2 tbsps extra virgin olive oil
- 2 cups vegetable broth
- A few leaves parsley (for garnish)
Tools
- Pan in.10.24
- Cutting Board
- Wooden Spoon
- Peeler
- Kitchen Scale
Steps
Clean the artichokes by removing the tougher outer leaves. Keep 4 inches of stem and peel it with the peeler. Cut the artichokes into wedges, remove the choke and soak them in cold water and lemon juice. This prevents them from oxidizing and turning black. Peel the potatoes and cut them into wedges. Pour a drizzle of oil into a large saucepan and add the artichoke wedges and stems. Sauté for a few minutes, add the sausage with the skin removed and cut into pieces, and continue sautéing. Sprinkle with chopped herbs and thyme, pour in the white wine and let it evaporate.
Add the potatoes, pour over the salted broth, and cook on low heat for 50 minutes with the lid on. Once cooked, serve the dish of Potatoes, Artichokes, and Sausage hot, sprinkled with chopped parsley.
