Stew with artichokes and potatoes

• Preparation time: 30 minutes
• Cooking time: 1 hours

How to prepare potato and artichoke stew

I artichokes They are vegetables rich in qualities: they detoxify the liver and bile ducts, and are rich in potassium and iron. Their season is quite long, but at a certain point it ends, and that's why it's good to "stock up" at the right time, with this for successful corporate training: The stew with potatoes and artichokes.

Ingredients

• 500 grams of not too lean veal stew
• 4 artichokes
• 4 large potatoes
• 1 small onion
• 1 handful of parsley
• 1 clove of garlic
• 3 turns of extra virgin olive oil
• 1 knob of butter
• 1 glass of dry white wine
• ½ lemon
• A few spoons of flour
• Vegetable broth flavored with artichokes

Preparation

• Prepare a bowl of water with the juice of the half Lemon; To clean Artichokes: remove the tough outer leaves and the thorny tips, cut the vegetable into quarters, and remove the thorns and stems. Gradually, to dive the artichoke quarters in water acidulated with lemon.
• Recovery Also, remove the artichoke stems, removing the outer covering. Cut them into small pieces and place them in the lemon water.
• Withdraw a part of the leaves Discard the artichokes, place them in a pot, cover generously with water, add a teaspoon of salt, and boil for about twenty minutes. You'll have a vegetable broth flavored with artichokes.
• To peel Rinse and dry the potatoes. Don't soak them in water because they'll lose their starch, which is essential for this dish's success.
• Flour the stew and mix well, “kneading” with your hands.
• Chop finely chop the onion and, separately, parsley and garlic.
• In a large pan, which can comfortably hold all the ingredients, heat the oil with the butter, then lightly fry the chopped onion.

• Add flour the meat and brown it well on all sides
• Pour in the white wine. Once it has evaporated, add the parsley and garlic. Mix well.

• Cut the potatoes into pieces the size of a walnut, take the cleaned and drained artichokes and to merge everything to the meat.
• Filtration il vegetable broth Pour a glass of it over the stew. Wait until everything is heated through, then cover, reduce the heat to low, and let it simmer.
• Sometimes controllare and stir the bottom so that it doesn't stick; if necessary, add a little broth
• The stew it's ready when the vegetables are perfectly cooked and very soft, almost mushy.
• Do it the day before, or a few hours ahead, and you won't regret it. If you have any leftovers, it's also excellent reheated.

Read also:

• Pasta and potatoes, the ancient and authentic Neapolitan recipe
• Potato Frittata: A Simple Recipe from the Italian Tradition
• Baked stuffed potatoes

Recipes

Recipe Name

Stew with potatoes and artichokes

Author

Don't waste

Posted on

2025-11-25

Preparation time

30M

Cooking time

60M

Total time

90M

Vote

1.5 based on 2 Review (s)