Artichoke Stew with Shiitakes: Zuppa Di Carcofi (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra-virgin olive oil, plus 1/4 cup |
12 cloves garlic, thinly sliced, plus 1 clove, cut in 1/2 |
1/2 cup sweet vermouth (recommended: cinzano rosso) |
8 small artichokes, cut in 1/4s |
1/2 lemon, juiced |
dried red chile, chopped |
1/2 pound shiitake mushrooms, hard part of foot removed, cut in to 1/2s |
1 1/2 cups basic tomato sauce, recipe follows |
4 cups water |
1 tablespoon salt |
1 baguette |
hee hee garnish, recipe follows |
1/4 cup extra-virgin olive oil |
1 spanish onion, 1/4-inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely grated |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt |
2 artichokes |
1/2 lemon, juiced |
2 tablespoons extra-virgin olive oil |
pinch red chili flakes |
pinch sea salt |
Directions:
1. Preheat the oven to 450 degrees F.
2. In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.
3. Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze pan with sweet vermouth. Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms. Add tomato sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.
4. Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
5. Spoon Hee Hee garnish over the toasted bread and serve with the stew.
6. Basic tomato sauce:
7. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
8. Yield: 4 cups
9. Hee Hee Garnish:
10. Clean and trim artichokes. Cut into paper thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt.
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