Sweet Peas, Carrots and Artichoke Stew

I just got few artichokes and for me it is hopeful sign that spring is coming.  Food historian maintains that the artichokes originated in North Africa and from there moved to east Mediterranean, where the Crusaders picked it up and spread it through Europe, including Italy.  Other food historian claim that artichoke originated in Italy and that the Crusaders took it Syria and Lebanon.

Whatever the case, they are a very popular vegetable around the Mediterranean and are used in a variety of ways.  My favorite is the marinated artichoke that one finds in restaurants in Rome.  They are cooked, then left to soak in olive oil, lemon and garlic.  They are so tender that one eats every part of the artichoke -stems, leaves and the choke.

The Roman marinade works only with tender baby artichoke which are hard to find and have very short season.

The artichoke give this stew great flavor, texture and color.  If you use fresh artichokes, remove the leaves, the choke and steam the cups before using them in this dish.  If you can not fine fresh artichoke, use either frozen or canned artichoke cups or bottom.

Sweet Peas, Carrots and Artichoke Stew

serves 4-6

1/4      cups olive oil

1          medium onion, chopped

1         pound white mushroom, sliced

1        16-ounce can diced tomato

3        tablespoons tomato paste

1        pound frozen sweet peas and diced carrots, thaw

6        artichoke bottoms

6       cloves garlic, sliced

1        jalapeño, cut in half

1       cup chopped fresh cilantro

salt and pepper to taste

-In small frying pan, heat couple tablespoons of the olive oil.  Sear the garlic for a minute.  Add the jalapeno and the cilantro.  Stir and cook for another minute.  Remove from the heat and set aside.

-In heavy stew pot, heat the rest of the olive oil and sauté the onion for few minutes.

-Add the mushrooms and saute for 5 minutes.  Add the diced tomatoes, the tomato paste, 8 cups of water, salt and pepper.  Bring to a boil.

-Spoon in the garlic cilantro mixture and bring back to a boil.  Adjust the seasoning, and then add the peas, carrot and artichoke.  Cover and simmer for ten minutes.  Remove from the heat and serve with rice or mashed potatoes.

Comments

  1. says

    This looks delicious. I’m wondireng if it could be made in a crockpot? It seems like it would be a nice thing to come home to on a cold winter evening. I also think it would be delicious with some homemade bread on the side too, instead of mixed in more like a stew you eat with bread.

  2. sanaacooks says

    Hello Lina, It is delicious and simple. You can use the crockpot but you need to be very careful not to overcook it. Hot bread will be good starch to serve with this stew especially to soak the sauce at the end of the meal. Let me know if you have any more questions. Thank you. Sanaa

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