ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
ARTICHOKE STEW WITH PINE NUTS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
- In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.
SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW
This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven 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 cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
MEDITERRANEAN ARTICHOKE STEW
A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.
Provided by DaphneM
Categories Stew
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
PORK, CIDER & ARTICHOKE STEW
Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole
Provided by Jane Hornby
Categories Main course, Supper
Time 3h
Number Of Ingredients 13
Steps:
- Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
- Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
- Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
- Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium
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 STEW
Make and share this Artichoke Stew recipe from Food.com.
Provided by libansea _diana
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 174.8, Fat 3, SaturatedFat 0.5, Sodium 1072.7, Carbohydrate 34.9, Fiber 13.9, Sugar 7.8, Protein 9
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