Artichoke Stew

Yield: 6

Ingredients

• 16 Baby artichokes, trimmed and halved ( two 10 oz packages frozen artichokes, drained & patted dry)
• 1 lemon halved
• 3 sprigs fresh rosemary, chopped
• 3 large sprigs of fresh thyme
• 3 bay leaves
• ¼ cup extra virgin olive oil
• 5 cloves of garlic, slivered
• 8 shallots peeled and quartered with the root end in tact
• 1 fennel bulb, trimmed and cut into 1-inch pieces
• 8 small fingerling potatoes cut into 1-inch pieces
• 2 tablespoons of plain white flour
• 1 teaspoon of salt
• Freshly ground pepper to taste
• 1 cup of dry white wine
• 1 ½ cups of chicken broth
• 3 tablespoons of coarsely chopped flat leaf parsley
• 1 large clove of garlic, coarsely chopped
• 1 teaspoon of freshly grated lemon zest

Directions

1. In order to prevent fresh artichokes from browning, rub the clean, freshly cut surfaces with lemon.
2. Heat the olive oil in a dutch oven over medium high heat until the oil is hot.  Tie the rosemary, thyme and bay leaves into a bouquet and place in the hot oil.  Add the slivered garlic and stir until fragrant.  Add the shallots and the fennel and cook while stirring until the vegetables are nicely browned (approximately 10 minutes).
3. Add the artichokes and potatoes and sprinkle with flour and stir well for 5 minutes.  Add the white wine and salt and pepper to taste.  Simmer and stir the mixture until the wine has reduced by half.
4. Add the chicken broth and bring the stew to a boil.  Cover and reduce the heat to lower.  Cook until the vegetables are tender ( approximately 45 minutes).
5. Remove the herb bouquet and season to taste.
6. Garnish the ragout with a mixture of chopped parsley, chopped garlic and lemon zest.