Sausage And Artichoke Ragout

By Sunset
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About 1 tablespoon olive oil

1 pound cooked poultry sausages

1 onion (about 8 oz.), peeled and thinly slivered lengthwise

2 tablespoons minced garlic

1 cup dry white wine

1/2 cup fat-skimmed chicken broth

2 packages (8 oz. each) frozen artichoke hearts, thawed

2 cups chopped Roma tomatoes

3/4 to 1 cup drained pitted kalamata olives, halved

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

Salt and pepper

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