Artichoke Stew with Pecorino Romano

A Meatless Monday Stew

Here is an idea for your next Meatless Monday, an artichoke stew.  We happen to LOVE artichokes, so I will give it a try.

Artichoke Stew with Pecorino Romano

Serves 6

1 1/2 lb small boiling potatoes, cut into small bite-size pieces
2 lb medium artichokes, cleaned and cut up, about 4 artichokes
1/4 cup olive oil, divided
1/2 cup water
1/2 tsp salt
2 cloves garlic, minced
1/4 tsp dried red pepper flakes
2 sprigs fresh thyme
1 sprig fresh rosemary
1/2 lb cremini mushrooms, cut into small bite-size pieces
2 tsp minced fresh mint
2 Tbs chopped green olives
1 oz pecorino Romano cheese

Steam the potatoes over rapidly boiling water in a tightly covered pan just until tender, 15 minutes. Remove from the heat; set aside.

Combine the artichokes, 3 tablespoons of the olive oil, the water, salt, garlic, red pepper flakes, thyme and rosemary in a large skillet. Cover tightly and place over high heat. Cook until the artichokes are just tender, 5 to 7 minutes. Remove the lid and continue cooking over high heat until 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 the potatoes and reduce the heat to low.

In a separate skillet, heat the remaining 1 tablespoon of olive oil over high heat. When hot, add the mushrooms and cook, tossing frequently, until they have given up their liquid and are browning, 3 to 5 minutes.

Add the mushrooms to the potatoes and artichokes and stir in the mint and the olives. Season to taste with additional salt. Remove the thyme and rosemary sprigs. Divide the stew evenly among 6 pasta plates or shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl. Serve immediately.


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