Spanish Island Stew Of Artichokes, Asparagus & New Potatoes

More from this source
SF Gate

Comments

Add a comment

Ingredients

12 baby artichokes (without chokes), including their long stems

Dash of vinegar

4 small new potatoes, peeled and cut into quarters

3 pinches of saffron threads

1/2 cup extra virgin olive oil

6 garlic cloves, thinly sliced

3 1/2 ounces flavorful ham (such as serrano) or unsmoked bacon (such as pancetta), diced

3/4 cup dry white wine

1/4 cup tomato passata, or more if desired

1 tablespoon chopped parsley

Pinch of mixed Mediterranean herbs, including rosemary, savory, marjoram

1 cup chicken broth

12 asparagus spears, trimmed and cut into 2- to 3-inch lengths

12 oil-cured black olives

1 garlic clove, chopped

Juice of 1/4 lemon, or to taste

Salt and pepper to taste

You might also like

Long Island Bouillabaisse
Spectacularly Delicious
Harry's Island Bouillabaisse
Food.com
Chickpea Hot Pot Recipe
101 Cookbooks
Classic Cajun Jambalaya Recipe
Food Republic
Ethiopian-Style Chickpea Stew
Whole Foods Market
Spaghetti And Meatballs A Piperade With Shaved...
Feed Me Phoebe
Goa Curry Mussels Hot Pot Recipe
Food Republic
Jambalaya
Real Simple
Jambalaya Dog With Holy Trinity Relish
Food Republic
Spanish Spinach And Chickpea Stew With Fried Eggs
Feed Me Phoebe