From Rome's Kitchen: A Hearty Garlic, Artichoke & Potato Stew (Carciofi e Patate in Tegame)
Details
A rustic and robust vegetable stew, straight from the heart of Italy.
Ingredients
Instructions
Prepare the Artichokes
Fill a large bowl with cold water and the juice of one lemon. Clean the artichokes by removing the tough outer leaves, trimming the thorny tops, and peeling the fibrous outer layer of the stems. Cut them into wedges and immediately place them in the acidulated water to prevent browning.
Prepare the Potatoes
Peel the potatoes and cut them into wedges of a similar size to the artichoke wedges.
Sauté the Aromatics
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the crushed garlic cloves and cook until they are fragrant and lightly golden.
Combine and Cook
Drain the artichoke and potato wedges and add them to the pan. Sauté for a few minutes, stirring occasionally, until they begin to color slightly at the edges. Season generously with salt and pepper.
Braise
Pour in the white wine and let it bubble for a minute to cook off the alcohol. Add the chopped parsley and mint (if using), then add enough water or broth to come about halfway up the vegetables.
Simmer
Bring to a simmer, then reduce the heat to low, cover the pan tightly, and let it cook for about 25-30 minutes. The stew is ready when both the artichokes and potatoes are tender enough to be easily pierced with a fork. Check occasionally and add a little more water if the pan seems dry.
Serve
Once cooked, taste and adjust the seasoning if necessary. Serve hot, drizzled with a little extra virgin olive oil if desired.
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