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Ingredientes
- 1 1/2 lb small boiling potatoes cut small pcs
- 2 lb medium artichokes - (abt 4)
- 1/4 c. extra virgin olive oil divided
- 1/2 c. water
- 1/2 tsp salt
- 2 x garlic cloves chopped
- 1/4 tsp dry red pepper flakes
- 2 x fresh thyme sprigs
- 1 x fresh rosemary sprig
- 1/2 lb cremini mushrooms cut small pcs
- 2 tsp chopped fresh mint
- 2 Tbsp. minced green olives
- 1 ounce pecorino Romano cheese
Direcciones
- To clean the artichokes, pull off the tough outer leaves till you reach the pale green inner leaves. Cut off the top 1/3 of the tips. Using a paring knife, peel the dark skin from the base and stems. Finally, cut the artichokes into lengthwise quarters and drop them into a bowl full of acidulated water (water with the juice of 1/2 lemon added). This will keep them from turning black. If you're using large artichokes, follow the same steps, but after you've trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works well). Slice the hearts into 1/2-inch pcs.
- Steam the potatoes over rapidly boiling water in a tightly covered pan just till tender, about 15 min. Remove from the heat and set aside.
- Combine the artichokes, 3 Tbsp. of the extra virgin olive oil, the water, 1/2 tsp. of salt, garlic, red pepper flakes, thyme and rosemary in a large skillet. Cover tightly and place over high heat. Cook till the artichokes are just tender, 5 to 7 min. Remove the lid and continue cooking over high heat till all the liquid has evaporated and the artichokes begin to make a sizzling sound from frying in the oil. Stir frequently to keep the artichokes from sticking. Add in the potatoes and reduce the heat to low.
- In a separate skillet, heat the remaining 1 Tbsp. of extra virgin olive oil over high heat. When very warm, add in the mushrooms and cook, tossing frequently, till they have given up their liquid and are beginning to brown, 3 to 5 min.
- Add in the mushrooms to the potatoes and artichokes and stir in the mint and the olives. Season to taste with salt. Remove the thyme and rosemary sprigs. Divide the stew proportionately among 6 pasta plates or possibly shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 86 | 45% |
| Total Fat 9.75g | 12% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 282mg | 12% |
| Potassium 701mg | 20% |
| Total Carbs 24.02g | 6% |
| Dietary Fiber 7.4g | 25% |
| Sugars 1.92g | 1% |
| Protein 4.48g | 7% |
