Potato, Artichoke and Sausage Pan

Method

1. Peel potatoes and cut into wedges. Clean artichokes, remove outer leaves, cut into wedges, and place in lemon water.
2. Prick the sausage and cut into large pieces.
3. In a wide pan, heat oil and brown the sausage pieces on all sides. Remove and set aside.
4. In the same pan, sauté potato wedges and spring onions until golden.
5. Add artichokes and deglaze with white wine.
6. Return sausage to pan, add a splash of hot water, garlic cloves, rosemary, sage, and bay leaf.
7. Cover and simmer for about 30 minutes until vegetables are tender.
8. Serve rustic style.