Sausages Potatoes And Artichoke Hearts In Tomato Broth Recipes

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ARTICHOKES WITH SAUSAGE AND TOMATO



Artichokes with Sausage and Tomato image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 handful fresh flat-leaf parsley, plus some chopped for garnish
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
2 lemons, halved
2 quarts water
Kosher salt and freshly ground black pepper
8 whole artichokes
1/4 cup extra-virgin olive oil
1/2 pound chicken sausages
3 vine-ripened tomatoes
1 tablespoon unsalted butter

Steps:

  • First thing to do is steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot, add 2 quarts of water, and bring to a simmer. Season the broth with salt and pepper. In the meantime prepare the artichokes.
  • Wash the artichokes under cold water. Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke. Snap or cut off the outer petals until you reach the pale green, soft leaves in the center. Cut 1-inch off the top of the artichoke. Repeat with the remaining artichokes.
  • Place the artichokes in the steaming liquid. Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center and discard. Try and keep the artichoke intact as best you can, it looks great for presentation.
  • Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through. Take the sausage out of the pan and slice it up. Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt. Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl. Cook for 3 minutes until the tomatoes start to break down and soften. Now it's time for the artichokes to go in there. Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper. Add the butter and let it melt, give a squeeze of lemon juice to brighten the flavor, and serve.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA



Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES



This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories     Dinner     Pasta     Quick & Easy     Pine Nut     Sausage     Artichoke     Tomato

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
  • Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
  • Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
  • Divide pasta among plates. Season with pepper and top with peperoncini.

INDIVIDUAL SAUSAGE, TOMATO, AND ARTICHOKE-HEART PIZZAS



Individual Sausage, Tomato, and Artichoke-Heart Pizzas image

Categories     Cheese     Pork     Tomato     Vegetable     Appetizer     Bake     Mozzarella     Parmesan     Sausage     Artichoke     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 17

For the crust
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoon (half of a 1/4-ounce package) fast-acting yeast
1/2 cup hot water (130°F.)
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 pound hot Italian sausage, casing discarded and the sausage chopped
1/2 cup finely chopped onion
1 large garlic clove, or to taste, minced
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried basil, crumbled
yellow cornmeal for sprinkling the baking sheet
a 14-ounce can Italian tomatoes, drained, chopped fine, and drained well again in a colander
a 6-ounce jar marinated artichoke hearts, drained, rinsed, and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan

Steps:

  • Make the crust:
  • In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the water, and turn the motor off. Add the oil, the sugar, the salt, and the remaining 1 cup flour, blend the mixture until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the sausage mixture.
  • In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer it with a slotted spoon to a bowl, and discard all but 1 tablespoons of the fat remaining in the skillet. In the fat cook the onion, the garlic, the orégano, the basil, and salt and pepper to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
  • Halve the dough, form each half into a ball, and stretch each ball into 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to a baking sheet (preferably black steel, for a crisper crust), oiled and sprinkled lightly with the cornmeal, top the rounds evenly with the sausage mixture, the tomatoes, the artichoke hearts, the mozzarella, the Parmesan, and salt and pepper to taste, and bake the pizzas on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden brown.

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