Artichoke stew with bonus appetizer
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Artichoke stew with bonus appetizer by savorthis
WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: An artichoke stew that's the essence of spring -- and that yields an easy appetizer in the course of cooking.
HOW: Favas and artichokes take a dip in the same onion-spiked broth, which is later used to fortify the stew itself. After steaming, the artichoke leaves become a snack while you process the hearts!
WHY WE LOVE IT: "Stew" sounds wintery. This one is anything but, with just a touch of guanciale to add meatiness to the spring vegetables.
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The rite of spring: parsley, bay leaf, shelling peas, artichoke, fava beans, lemon, guanciale, mayo, sriracha, and anchovy paste.
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Fava beans are demanding little creatures: first, we popped them from their shells.
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We blanched the shelled beans for just a minute, until they rose to the top.
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A quick dip in an ice bath stops them from cooking any further.
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And voila! Those pale shells were hiding intensely green favas. Worth the work, huh?
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Meanwhile, Amanda preps the artichokes by trimming the stems.
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Half of an onion and a bay leaf go back in the pot you used to blanch the favas. This time, you'll be steaming artichokes.
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The expression "snug as a bug in a rug" should really be "snug as three artichokes in a steamer basket."
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Cover the pot and let it simmer away until the leaves pull away easily -- you'll be snacking on them soon.
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The aioli for the artichoke leaves is a snap: chopped garlic, parsley, mayo, and anchovy paste get things started.
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A little bit of sriracha adds zip...
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...and lemon juice marries together the flavors.
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Give it all a quick stir, and you're ready!
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Bingo: bonus appetizer time.
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While you're snacking on those leaves, it's time to prep the artichoke hearts. A spoon makes for easy removal of the (gorgeously purple) choke.
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After slicing up the hearts, it's time to assemble the stew.
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This is just three ounces of guanciale, but it packs a major punch.
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This cooks again later, so pull the meat out when it's just starting to crisp.
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Onion and garlic go into the rendered fat to soften and brown.
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The guanciale jumps back in with them. (It got lonely.)
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And the reserved steaming liquid from the artichokes adds extra flavor.
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Once it's all simmered down, it's time to add all the vegetables: favas first.
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Then the peas (which blessedly required no pre-cooking).
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The artichokes go in last -- give it all a quick stir to heat through, and it's time for the main course!
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Spring on a plate -- just imagine this plate with a poached egg on it.
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And that bonus appetizer, one more time.