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.
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.
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.
Variations: Substitute: * Rosemary for the thyme * Red wine for the white wine * Hot Italian sausage for the mild
Wine Recommendation: This dish suggests cabernet sauvignon or sangiovese as a wine partner. You can have both in Carmignano, a rich Tuscan red based on the two grapes. Many good Chianti Classicos also have a high percentage of cabernet sauvignon and will work well here.
This was nice and easy. Used diced tomatos instead because that's all I had. After it started to simmer I thought that it would have been good if I added some sliced onions while the potatoes were cooking. I'll try that next time! It was a great dish to make! One pot meals....less clean up!