Artichoke Stew With Shiitakes - {Zuppa Di Carcofi}

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil - plus
1/4 cup	59ml	Extra-virgin olive oil
12		Garlic cloves - thinly sliced, plus
1		Garlic clove - cut in half
1/2 cup	118ml	Sweet vermouth = (Cinzano Rosso recommended)
8		Artichokes - cut in quarters (small)
1/2		Lemon - juiced
1		Dried red chile - chopped
1/2 lb	227g / 8oz	Shiitake mushrooms - hard part of foot Removed - cut in halves
1 1/2 cups	355ml	Basic Tomato Sauce - (see recipe)
4 cups	948ml	Water
1 tablespoon	15ml	Salt
1		Baguette
		Hee Hee Garnish
2		Artichokes
1/2		Lemon - juiced
2 tablespoons	30ml	Extra-virgin olive oil
1 pinch		Red chili flakes
1		Sea salt

Recipe Instructions

Preheat the oven to 450 degrees. In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.

Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze pan with sweet vermouth. Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut into quarters and let sit in water and lemon juice so as not to discolor.

Toss artichokes into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms. Add Basic Tomato Sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.

Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove. Spoon Hee Hee Garnish over the toasted bread and serve with the stew.

Hee Hee Garnish: Clean and trim artichokes. Cut into paper thin slices and add to a bowl with lemon juice. Add the extra-virgin olive oil, chili flakes and sea salt.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2F32) - from the TV FOOD NETWORK"

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