Italian Artichoke Stew with spinach
Italian Artichoke Stew with spinach. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 650 g trimmed artichoke hearts
- 25 ml olive oil
- 100 g onion
- 8 g garlic
- 15 ml lemon juice
- 3 g salt
- 1 g black pepper
- 250 ml water
- 100 g fresh spinach
- Trim away tough artichoke leaves and fibres; quarter the hearts and rub with lemon juice. Wash spinach, drain and chop.
- Heat oil, soften chopped onion for 5 minutes and add garlic for 30 seconds.
- Add artichokes, all variation vegetables, water, remaining lemon juice, salt and pepper. Cover and simmer for 20–25 minutes until fully tender.
- Uncover and simmer 3 minutes to reduce excess liquid. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: C. Shen — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Carciofi_alla_Romana.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Roman-style artichokes illustration; cut, herbs and added vegetables differ.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Artichoke Stew.