Farm Report

Artichoke Stew with Mushrooms

Makes 4 servings

Ingredients

  • 4 T extra-virgin olive oil, plus 1/4 C
  • 12 cloves garlic, thinly sliced, plus 1 clove, cut in 1/2
  • 1/2 C sweet vermouth (recommended: Cinzano Rosso)
  • 8 small artichokes, cut in 1/4,Aeos
  • 1/2 lemon, juiced
  • Dried red chile, chopped
  • 1/2 lb shiitake mushrooms, hard part of foot removed, cut in to 1/2,Aeos
  • 1 1/2 C basic tomato sauce (see below)
  • 4 C water
  • 1 T salt
  • 1 T salt
  • Hee Hee garnish (see below)

Directions

  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. 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. Add tomato sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.
  4. Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
  5. Spoon Hee Hee garnish over the toasted bread and serve with the stew.

Basic tomato sauce:

  • 1/4 C extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 T chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-oz.) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
  1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. 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.

Hee Hee Garnish:

  • 2 artichokes
  • 1/2 lemon, juiced
  • 2 T extra-virgin olive oil
  • Pinch red chili flakes
  • Pinch sea salt
  1. Clean and trim artichokes. 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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