Artichoke Stew with Shiitakes: Zuppa Di Carcofi

Name: Artichoke Stew with Shiitakes: Zuppa Di Carcofi
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 artichokes; 8 smalls artichokes, cut in 1/4s; 1 baguette; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 12 cloves garlic, thinly sliced, plus 1 clove, cut in 1/2; 4 garlic cloves, peeled and thinly sliced; 1 lemon, juiced; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 Tbsps extra-virgin olive oil, plus 1/4 cup; 1 Spanish onion, 1/4-inch dice; 4 servings Dried red chile, chopped; 1 pinch Pinch red chili flakes; 1 Tbsp salt; 4 servings Salt; 1 pinch Pinch sea salt; 227 grams shiitake mushrooms, hard part of foot removed, cut in to 1/2s; 118 milliliters sweet vermouth (recommended: Cinzano Rosso); 946 milliliters water

Artichoke Stew with Shiitakes: Zuppa Di Carcofi might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This vegan recipe has 779 calories, 22g of protein, and 38g of fat per serving. A mixture of sea salt, thyme leaves, baguette, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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 unto 1/4 pieces and let sit in water and lemon juice so as not to discolor. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms.

Ingredients you will need

Garlic

Shiitake Mushrooms

Dried Chili Pepper

Lemon Juice

Artichoke

Olive Oil

Vermouth

Bread

Water

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Bread Knife

Frying Pan

Add tomato sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.

Ingredients you will need

Tomato Sauce

Water

Salt

Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.

Ingredients you will need

Whole Garlic Cloves

Bread

Toast

Dry Seasoning Rub

Equipment you will use

Grill

Spoon Hee Hee garnish over the toasted bread and serve with the stew.

Ingredients you will need

Bread

Stew

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato