Tonight's dinner is going to be vegetarian, a recipe/method for a relative quick and hearty stew of sorts consisting of artichokes, potatoes, herbs and olives that cook down into a wonderful melange of Provincial French goodness that's a perfect fall dinner with nothing more than sliced tomatoes and crusty bread. I'm no longer clear on the origins of the recipe, but it may have come from New York's Union Square Cafe. Since artichokes were recently on our collective minds here, I thought I'd share the recipe.
12 baby or 4 medium artichokes
10 ounces yukon gold potatoes
1 tblsp thinly sliced garlic
1/2 tsp coriander seed, crushed
1/2 tsp black peppercorns, crushed
1/3 cup dry white wine
1/3 cup EVOO
1/2 tsp kosher salt
1/2 c pitted nicoise olives
2 tblsp coarsley chopped fresh mint leaves
2 tblsp chopped fresh bail
1 tblsp chopped parsley
Trim the archokes, peeling off the outer layer of tough leaves and trimming any tips and stems; also, remove the choke. If using larger artichokes, quarter. Drop into acidulated water.
Cut the potatoes into large dice, about 1". In a saucepan, combine the artichokes, potatoes, garlic, coriander, peppercorns, wine, water, olive oiland salt. Bring to a boil, lower the flame and simmer for aboiut 12 minutes.
When the artichokes are about done, add the remaining ingredients and continue simmering an additional five minutes or until the broth is concentrated.