Artichoke Stew With Pecorino Romano

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small boiling potatoes - cut small pieces
2 lbs	908g / 32oz	Medium artichokes - (abt 4)
1/4 cup	59ml	Olive oil - divided
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Salt
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Dried red pepper flakes
2		Fresh thyme sprigs
1		Fresh rosemary sprig
1/2 lb	227g / 8oz	Cremini mushrooms - cut small pieces
2 teaspoons	10ml	Minced fresh mint
2 tablespoons	30ml	Chopped green olives
1 oz	28g	Pecorino Romano cheese

Recipe Instructions

To clean the artichokes, pull off the tough outer leaves until 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 pieces.

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

Combine the artichokes, 3 tablespoons of the olive oil, the water, 1/2 teaspoon of 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 very hot, add the mushrooms and cook, tossing frequently, until they have given up their liquid and are beginning to brown, 3 to 5 minutes.

Add 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 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.

Source:
"The Los Angeles Times, 05-08-2002"

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