Artichokes & Potato Stew

Updated at: Wed, 16 Aug 2023 22:02:06 GMT

Step 1

If you are using fresh artichokes, trim the artichokes, and remove the hard outer leaves, remove the tips, then cut in half, remove the choke and the stem, peel, and finely cut the bottoms into quarters, place the artichokes into a bowl covered with lemon water and set aside. (If you are using a frozen artichokes, skip this step).

Step 2

In a large pot with neutral oil, sear the meat cubes from all sides for few minutes, over medium-high heat until browned, remove them to a separate plate.

Step 3

Using the same pot, add 2 tbsp of neutral oil, add the diced onion, pinch of salt, sauté until wilted, add the garlic paste, cook until fragrant, about a minute, stir in the flour, cook stirring for 1 to 2 minutes.

Step 4

Return the seared meat to the pot, top it with the vegetable stock, bring to a boil, stir and deglaze the pot over high heat, add the allspice, salt, cover and reduce to simmer for 40 minutes, then add the potatoes, cover and cook for another 10 minutes.

Step 5

Cut each large bottomed artichoke into 4 pieces (or keep them whole if they are smaller sizes), add them to the pot, and let it simmer covered about 30 minutes, or until the artichoke is tender.

Step 6

Stir in the lemon juice, chopped cilantro, taste and adjust the seasoning, cover and simmer on very low heat for about another 5 minutes, garnish with chopped parsley or chives and serve hot with rice.

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