Artichoke And Garbanzo Stew Recipes

ARTICHOKE AND GARBANZO STEW

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.

MEDITERRANEAN ARTICHOKE STEW

Steps:

• Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
• Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
• Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
• Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW

Steps:

• In a saucepan, bring the water or vegetable stock to a simmer.
• While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
• Stir the turmeric and paprika into the onions and saute for a minute.
• Add the potatoes, rosemary, sage, and the simmering water or stock.
• Cook about 12 minutes, until the potatoes are tender.
• Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
• Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
• Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

ARTICHOKE STEW

Steps:

• Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
• add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
• dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
• add salt and all spice and black pepper.
• add the diced carrots which should be previously boiled.
• add the diced artichoke hearts (cut every heart into four pieces).
• if water is less add more water to adjust it.
• adjust the salt to taste.
• fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
• Serve with rice.