Artichoke Stew with Shiitakes: Zuppa Di Carcofi

🍴 34 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • plus 1/4 cup
  • 12 cloves garlic
  • thinly sliced
  • plus 1 clove
  • cut in 1/2
  • 1/2 cup sweet vermouth (recommended: Cinzano Rosso)
  • 8 small artichokes
  • cut in 1/4s", "1/2 lemon, juiced", "Dried red chile, chopped", "1/2 pound shiitake mushrooms, hard part of foot removed, cut in to 1/2s
  • 1 1/2 cups basic tomato sauce
  • recipe follows
  • 4 cups water
  • 1 tablespoon salt
  • 1 baguette
  • Hee Hee garnish
  • recipe follows
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion
  • 1/4-inch dice
  • 4 garlic cloves
  • peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves
  • or 1 tablespoon dried
  • 1/2 medium carrot
  • finely grated
  • 2 (28-ounce) cans peeled whole tomatoes
  • crushed by hand and juices reserved
  • Salt
  • 2 artichokes
  • 1/2 lemon
  • juiced
  • 2 tablespoons extra-virgin olive oil
  • Pinch red chili flakes
  • Pinch sea salt

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.
  3. Add 12 whole garlic cloves and saute about 4 minutes until caramelized.
  4. Be careful not to burn.
  5. Deglaze pan with sweet vermouth.
  6. Trim artichokes by cutting off the top with a serrated bread knife.
  7. Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor.
  8. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms.
  9. Add tomato sauce and 4 cups water.
  10. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.
  11. Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
  12. Spoon Hee Hee garnish over the toasted bread and serve with the stew.
  13. In a 3-quart saucepan, heat the olive oil over medium heat.
  14. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  15. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
  16. Add the tomatoes and juice and bring to a boil, stirring often.
  17. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
  18. Season with salt and serve.
  19. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
  20. Yield: 4 cups
  21. Clean and trim artichokes.
  22. Cut into paper thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt.
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