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Shaun in TO

Roman Artichoke Stew (aka La Vignarola)

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Joined: Mar 12, 2006

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Posted to Thread #10597 at 4:32 pm on May 7, 2008

Roman Artichoke Stew
Serves 4 as a starter

2 medium or large artichokes (or 4 to 6 baby ones)
2 tbsp olive oil
2 green onions, thinly sliced
1 cup peeled fava beans
1/2 cup water
5 or 6 leaves romaine lettuce, cut crosswise into thin strips
1 cup fresh or frozen peas
Thinly sliced mint leaves

Trim the artichokes (preserving the delicious stem) and cut in half lengthwise. Scoop out the choke. If using larger artichokes, cut each half into 3 or 4 wedges.

In a large skillet over medium heat, heat the oil. Add the green onions and cook, stirring frequently, about a minute. Add the artichokes, fava beans and water. Season with salt and pepper. Lower the heat, cover, and cook for 10 minutes or until the artichokes are almost tender when pierced with a knife. (Larger, older artichokes may need more water.)

Stir in the lettuce, peas and mint. Cover and cook for 3 minutes more or until the lettuce is wilted and the artichokes are tender.

Serve hot or at room temperature.


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