Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Artichokes |
| 2 teaspoons | Salt |
| 1 \N | Lemon |
| 1 medium | Onion; cut small dice |
| 1 medium | Fennel; cut small dice |
| 4 \N | Garlic cloves; peeled, smashed |
| 3 tablespoons | Olive oil |
| 1 \N | Dried chili pepper |
| 1 \N | Bay leaf |
| 1 small | Tied bundle of basil; thyme and parsley |
| 4 ounces | Dry white wine |
| 3 larges | Ripe tomatoes; cut small dice |
| 20 \N | Pitted; rinsed kalamata or nicoise olives |
| 1 tablespoon | Chopped anchovy fillet; (optional) |
| 6 \N | Basil leaves; cut thin strips |
| 4 \N | Basil tops; for decoration |
Trim artichokes by tearing off outer leaves and cutting away dark areas.
Cut in quarters and rinse. Bring artichokes to boil in 1 quart water with 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil with bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste.
Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops. This recipe yields 4 portions.
Source: "CHEF DU JOUR - (Show # DJ-9576) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Richard Dowd
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