Artichokes Stewed with Carrots, Onions, Turnips, and Mushrooms
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
8
Description
Artichokes stewed with carrots, onions, turnips, and mushrooms
Ingredients
- Artichoke bottoms - 6 pieces
- Water - 8 qt
- Salt - 10 teaspoons
- Onion - 3.9 oz
- Olive Oil - 6 tablespoons
- Garlic - 2 cloves
- Ground Black Pepper - to taste
- Malt Vinegar - ¼ cup
- Dry White Wine - ½ cup
- Parsley - 4 stems
- Campbell's Beef Broth - 1½ cups
- Bay leaf - ½ piece
- Black Cumin (Cumin) - ¼ teaspoon
- Spanish onions - 12 heads
- Turnips - 4 pieces
- Turnips - 4 pieces
- Fresh Mushrooms - 18 pieces
- Chopped Sage Leaves - 2 tablespoons
Step by Step guide
Step 1
Clean the artichokes by removing the leaves, cut them lengthwise into 4 pieces, and place them in a pot of boiling salted water. Cook for 10 minutes, then drain immediately.
Step 2
Preheat the oven to 320°F.
Step 3
Sauté the onion in olive oil in a pan over low heat, without allowing it to brown, for about 5 minutes. Add the minced garlic. Mix well, season with salt and pepper.
Step 4
In a large pot, place the artichokes, surrounding them with small peeled onions and chopped carrots and turnips. Top with the sautéed onion and drizzle with olive oil. Season with salt and pepper.
Step 5
Pour the vinegar and wine into the pot. Increase the heat and cook until the liquid reduces by half. Then add the broth and the parsley stems wrapped in a piece of cheesecloth, bay leaf, and cumin. Bring to a boil again and cover the artichokes with a sheet of parchment paper. Cover with a lid and place in the preheated oven. Cook for about 1 hour 15 minutes to 1 hour 30 minutes, ensuring the liquid simmers slowly and evaporates completely by the end of cooking.
Step 6
10 minutes before the end of cooking, add the lightly sautéed chopped mushrooms.
Step 7
Remove the cheesecloth bag and serve in the pot or on a large dish. Sprinkle with parsley on top.
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