Artichoke Stew With Pecorino Romano Recipes

CHICKEN AND ARTICHOKE STEW

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
• Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.

ARTICHOKE & PECORINO BRUSCHETTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
• Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
• Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

ARTICHOKE STEW WITH PECORINO ROMANO

Steps:

• 1. Steam the potatoes over rapidly boiling water in a tightly covered pan just until tender, 15 minutes. Remove from the heat; set aside. 2. 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. 3. 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. 4. 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.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
• About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
• Add the cream cheese and dill, and stir until the cream cheese melts.
• Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

STEAMED GLOBE ARTICHOKES WITH PECORINO VINAIGRETTE AND FRIED GARLIC CHIPS

Steps:

• Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.
• Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer. Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer, covered, until artichokes are very tender when pierced with a paring knife, about 30 minutes.
• Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips to a paper-towel-lined plate to drain.
• Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season with pepper.