Artichoke Stew with Mussels, Potatoes and Saffron
Keys: Main Dish Stews Shellfish Seafood Tubers Root Vegetable Spices
Yield: 6 Servings
Ingredients:
----------------- ARTICHOKES ----------------
2 lrg Lemons, halved
5 med Artichokes
10 cup Canned low-salt chicken broth
2 tbl Extra-virgin olive oil
1 x Bay leaf
----------------- STEW ----------------
12 sm Red-skinned potatoes
1 tbl Salt
1 x Bay leaf
1 1/4 tsp Mustard seeds
1/2 tsp Celery seeds
1 tsp (packed) stemmed saffron
18 x Mussels, scrubbed, debearded
3/4 cup Chopped shallots
5 tbl Unsalted butter
2 x Green onions, finely chopped
1 bn Chives, chopped
Method:
Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add
lemon halves. Fill bowl with water.
To prepare an artichoke for cooking, first cut off the stem. Starting at
the base of the artichoke, bend the tough dark green outer leaves back
and snap them off where they break naturally: continue until all of the
outer leaves have been removed, leaving a cone of tender pale green
leaves. Using a small sharp knife, trim the outside edge of the base of
the artichoke until it is smooth. Rub the trimmed edge with 1 of the
remaining lemon halves. Cut artichoke lengthwise into quarters. Rub the
cut sides of these quarters with lemon to prevent any discoloration.
Using the small knife, carefully cut out the hairy choke and the spiky
purple-tipped leaves from each artichoke quarter. Rub each cut area with
lemon. Trim the tougher leaf tops from each quarter so that all that
remains is the choicest, most tender portion of the artichoke. Cut
quarter into two wedges. Places wedges into the lemon water. Repeat with
the remaining artichokes.
Bring the chicken broth, olive oil and bay leaf to a boil in a heavy
large pot (do not use aluminum or cast iron). Drain artichokes; add to
pot.
Return to boil. Reduce heat to medium-low; simmer until artichokes are
tender, about 20 minutes. Using slotted spoon, transfer artichokes to
medium bowl. Reserve 1 cup cooking liquid in small bowl.
Stew: Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and
celery seeds in large saucepan. Pour in enough cold water to cover
potatoes generously. Boil until potatoes are tender, about 20 minutes.
Drain. Cool 15 minutes; peel. Stir saffron in heavy large pot over
medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup
cooking liquid; bring to simmer. Add artichokes, potatoes, mussels,
shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover
pot; cook until mussels open and potatoes are golden, about 8 minutes.
(Discard any unopened mussels.)
Mix in green onions. Season with salt and pepper. Divide stew among 6
shallow soup bowls. Sprinkle with chives and serve.
~Angelique~
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