Indulge in a culinary journey to the heart of Italian cuisine with our delightful Artichoke Stew with Pecorino Romano recipe. This classic dish, originating from the vibrant region of Lazio, offers a symphony of flavors that will tantalize your taste buds. Bursting with the goodness of fresh artichokes, succulent vegetables, and hearty beans, this stew embodies the essence of Italian comfort food and promises a warm and satisfying meal. Accompanied by a medley of additional recipes, including a flavorful Artichoke and Potato Salad, a refreshing Artichoke and Arugula Salad, and a zesty Artichoke Bruschetta, this article provides a comprehensive guide to incorporating the versatility of artichokes into your culinary repertoire. Join us as we explore the delectable world of artichoke-inspired dishes, promising a culinary adventure that will leave you craving for more.
Here are our top 8 tried and tested recipes!
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
ARTICHOKE & PECORINO BRUSCHETTA
These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
Provided by Bill Granger
Categories Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
- Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
- Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.
Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
STEAMED GLOBE ARTICHOKES WITH PECORINO VINAIGRETTE AND FRIED GARLIC CHIPS
Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a lighter alternative to stuffing them with breadcrumbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.
- Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer. Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer, covered, until artichokes are very tender when pierced with a paring knife, about 30 minutes.
- Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips to a paper-towel-lined plate to drain.
- Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season with pepper.
CHICKEN AND ARTICHOKE STEW
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
- Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.
ARTICHOKE STEW WITH PECORINO ROMANO
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1. Steam the potatoes over rapidly boiling water in a tightly covered pan just until tender, 15 minutes. Remove from the heat; set aside. 2. Combine the artichokes, 3 tablespoons of the olive oil, the water, salt, garlic, red pepper flakes, thyme and rosemary in a large skillet. Cover tightly and place over high heat. Cook until the artichokes are just tender, 5 to 7 minutes. Remove the lid and continue cooking over high heat until all the liquid has evaporated and the artichokes begin to make a sizzling sound from frying in the oil. Stir frequently to keep the artichokes from sticking. Add the potatoes and reduce the heat to low. 3. In a separate skillet, heat the remaining 1 tablespoon of olive oil over high heat. When hot, add the mushrooms and cook, tossing frequently, until they have given up their liquid and are browning, 3 to 5 minutes. 4. Add the mushrooms to the potatoes and artichokes and stir in the mint and the olives. Season to taste with additional salt. Remove the thyme and rosemary sprigs. Divide the stew evenly among 6 pasta plates or shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl. Serve immediately.
CHICKEN AND ARTICHOKE STEW
From Everyday Food. The instructions state that you can also use a rotisserie chicken; skip step 1, and add the chicken in step 4 as directed. I haven't made this yet, but I would probably use white wine in place of the water used is steps 2 and 3.
Provided by kitchenslave03
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
- Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
- Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
- Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
- Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.
Nutrition Facts : Calories 359.4, Fat 10.6, SaturatedFat 3.8, Cholesterol 149.3, Sodium 561.5, Carbohydrate 26.8, Fiber 7.6, Sugar 4.9, Protein 40.8
BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)
Steps:
- Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
- Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
- When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
- After 10 minutes, the artichoke slices should be softening-if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
- Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.
ARTICHOKE CARBONARA
Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.
Provided by Anna Francese Gass
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
- While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
- Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
- Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
- Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
- While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
- Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
- Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.
Tips:
- Choose Fresh Artichokes: For the best flavor and texture, select artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or wilting.
- Prepare Artichokes Properly: To prepare artichokes, trim the stem and remove the tough outer leaves. Using a sharp knife, cut off the top 1/3 of the artichoke and scoop out the fuzzy choke from the center.
- Enhance Flavor with Aromatics: To add depth of flavor to the stew, sauté diced onions, carrots, and celery in olive oil until softened. You can also add minced garlic and a bay leaf for extra aroma.
- Use Good Quality Broth: For a richer and more flavorful stew, use a combination of chicken broth and vegetable broth. You can also use water, but the flavor will be less pronounced.
- Simmer Gently: Artichokes take time to soften, so simmer the stew gently over low heat for at least 30 minutes or until the artichokes are tender when pierced with a fork.
- Add Vegetables and Herbs: In addition to artichokes, you can add other vegetables to the stew, such as diced potatoes, carrots, or green beans. For extra flavor, stir in fresh herbs like parsley, thyme, or rosemary.
- Garnish with Cheese: Before serving, sprinkle grated Pecorino Romano cheese over the stew for a salty and nutty flavor. You can also add a dollop of sour cream or yogurt for a creamy touch.
Conclusion:
Artichoke stew is a hearty and flavorful dish that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that is sure to impress your family and friends. So next time you're looking for a new and exciting recipe to try, give artichoke stew a try. You won't be disappointed!
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