Artichoke Stew with Bonus Appetizer

By • June 3, 2012 • 28 Comments

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Author Notes: This dish is typically made with raw artichokes that get simmered together in a kind of stew. I decided to steam the artichokes first because I wanted to be able to eat the leaves as an appetizer. You can alternately trim raw artichokes down to the hearts saving the peels to simmer for a broth, slicing and simmering the hearts along with the guanciale, onions, garlic and water. A third option is to use jarred artichokes (unseasoned in water). Cut the hearts from the leaves, simmer the leaves in water, blend and strain using the liquid to simmer guanciale and add the sliced hearts to the guanciale mixture with favas.savorthis

Food52 Review: 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 chop up 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.
A&M

Serves 4

Artichoke Stew

  • 1 1/2 cup fava beans (about 1.5 lb unshelled)
  • 1 bay leaf
  • 1 onion, half quartered, half diced, divided use
  • 4 large artichokes, stems trimmed
  • 4 tablespoons olive oil
  • 3 ounces guanciale (pancetta or bacon can work too), thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cup peas
  • eggs (optional)
  • finely chopped parsley for garnish

Anchovy Aioli

  • 1/2 cup mayo
  • 2 teaspoons lemon juice
  • 1 teaspoon anchovy paste (or 1 fillet chopped)
  • 1/2 garlic clove, minced
  • 1 teaspoon parsley, finely chopped
  • 1 small squirt Sriracha
  1. Put 4 cups water in a big pot and bring to a boil. Have a bowl of ice water ready. Remove favas from pods, rinse well and add to water for about a minute. Remove with slotted spoon/strainer to ice water. Put quartered half onion and bay leaf in pot. If you have a steamer basket that fits in pot place it on top of onions. Otherwise, put artichokes directly on onions. Cover and steam until leaves are easy to remove. about 45-55 minutes.
  2. Meanwhile, mix all aioli ingredients well. It is better once it has been sitting a while.
  3. Once favas are cool, remove outer skins and set aside.
  4. Remove artichokes and let cool, reserving 2 cups of liquid (top off with water if you don't have enough). Strain and season to taste with salt. Peel the dark green artichoke leaves arranging them on a plate with aioli to snack on while you assemble the rest of dinner.
  5. With a paring knife, remove pale inner leaves and choke and cut hearts into slices or wedges.
  6. Add 4 tablespoons oil to dutch oven or medium pot and cook guanciale (or pancetta) until just starting to brown and remove to a bowl. If using bacon, omit oil and cook in dry pot until almost brown and pour off all but 4 tablespoons fat. Cook diced onions in fat over medium heat until just starting to brown. Add garlic for a couple minutes. Return guanciale to pot and add reserved artichoke broth and simmer about 10 minutes. Add artichokes, favas and peas and simmer another 5 minutes. Adjust for salt and dish into bowls. Top with black pepper, parsley and a drizzle of high quality olive oil.
  7. If you choose, you can serve a poached or fried egg on top with crusty bread on the side. We ate it as a side dish to grilled rib eye, which was wonderful with the aioil.
Jump to Comments (28)

Comments (28) Questions (0)

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2 days ago caseymsy

Hi,just found this recipe, and must try it. It's similar to one I make but different enough to try. My husband (Italian) will love this

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1 day ago savorthis

Glad you found it- let me know what you think!

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about 2 years ago Pinch&Swirl

This is a gorgeous dish - so creative. Congrats on the finalist nomination - you had my vote! :)

Smokin_tokyo

about 2 years ago BoulderGalinTokyo

What a wonderful combination of flavors-- I will try with canned (cringe) artichokes or jarred with marinade? Do what ya gatta do... never seen in the stores here yet, but my plants 2 years old (I think too rainy here...) but counting. Congrats on an interesting recipe!

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about 2 years ago savorthis

Thanks. I actually made it once with jarred artichokes in water (found at Costco). I cut the leaves off, simmered them in broth then blended it all for the broth- using the hearts in chunks in the stew. The broth was amazing.

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about 2 years ago creamtea

Congratulations, savorthis! Delicious-looking recipe!

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about 2 years ago inpatskitchen

So honored to be with you in this contest! Love the stew, the appetizer and especially the aioli!

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about 2 years ago savorthis

Ditto! I was just thinking how YOUR aioli would be great on artichokes. Or just about anything, really. :)

Gator_cake

about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! What a delicious sounding dish, and I love that you give yourself a little "cook's treat" while preparing it.

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about 2 years ago lapadia

Congrats and good luck!! :)

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about 2 years ago lapadia

A Food52 Runner-up finalist...Congratulations to you!!

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about 2 years ago Summer of Eggplant

Agreed, beautiful!

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about 2 years ago Kindharasser

Everything about this is appealing! Good luck.

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about 2 years ago gingerroot

Congrats on being a finalist, savorthis! What a lovely dish.

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about 2 years ago Meatballs&Milkshakes

Congrats on being a finalist!

Junechamp

about 2 years ago ChefJune

June is a trusted source on General Cooking.

Congrats, savorthis! I totally love the bonus appy of the leaves. This stew is similar to one I make, but I want to try yours.

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about 2 years ago savorthis

Yay! Thanks everyone. ChezSuzanne- how lucky to be harvesting artichokes from your garden. I did not even try to grow those here in Colorado but might have to give it a shot.

Me

about 2 years ago TheWimpyVegetarian

They're very fun to watch grow! But they really had to get established before they produced. I put them on notice last fall and told them if they didn't pay up their rent in artichokes soon, they were history since they were taking up so much space. Come spring, a whole bunch of them showed up. I've read you should talk to your plants, but not sure this is what they had in mind... :-)

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about 2 years ago savorthis

I used to live in SF and when we drove home from Half Moon Bay or anywhere south of there I loved seeing all the artichokes on the side of the road. This is my first year growing anything more than tomatoes, herbs and greens and I can tell already I should be sweet talking the whole lot. It is so hot and dry here and everything is organic so hopefully I can beat the challenge. We did asparagus for several years and would enjoy a few sprigs here and there, but had to move the garden so I'll have to try those again too.

Me

about 2 years ago TheWimpyVegetarian

I live just north of SF and have been more successful with artichokes than asparagus. We just don't get enough sunshine I'm thinking. So I'll send you some of my artichokes and you can send me some of your asparagus when you replant :-)

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about 2 years ago savorthis

Ha! Ok I'll get back to you in about 3 years.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on being a finalist, really beautiful and sounds so tasty!

Me

about 2 years ago TheWimpyVegetarian

Congrats on being a finalist! This looks great! I just harvested the last of my artichokes in my garden and this would be a great way to use them!

Junechamp

about 2 years ago ChefJune

June is a trusted source on General Cooking.

Suzanne: does it take lots of space to grow artichokes? Can I do it in New York? I love artichokes, and most of what I find in the market are too big for the dishes I love to make/eat.

Me

about 2 years ago TheWimpyVegetarian

They are definitely space hogs. They have long leaves that really spread out. It took me 3 years until I finally got a harvest, but when it came I got a whole bunch. They are so fun to watch grow. I honestly don't know whether they would work in NY or not - I can tell you they do great along the coast here in California. They love the mixture of morning fog and lots of afternoon sun.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations savorthis! What an absolutely beautiful and springy recipe!

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about 2 years ago EmilyC

Congrats...this looks fabulous! Love the clever addition of the appetizer!

Meg_b_f52

about 2 years ago meganvt01

Congrats! What a beautiful dish.