Artichoke Stew With Pecorino Romano Recipe

Ingredients

  • 1 1/2 lb small boiling potatoes cut small pcs
  • 2 lb medium artichokes - (abt 4)
  • 1/4 c. extra virgin olive oil divided
  • 1/2 c. water
  • 1/2 tsp salt
  • 2 x garlic cloves chopped
  • 1/4 tsp dry red pepper flakes
  • 2 x fresh thyme sprigs
  • 1 x fresh rosemary sprig
  • 1/2 lb cremini mushrooms cut small pcs
  • 2 tsp chopped fresh mint
  • 2 Tbsp. minced green olives
  • 1 ounce pecorino Romano cheese

Description

To Clean The Artichokes, Pull Off The Tough Outer Leaves Till You Reach The Pale Green Inner Leaves. Cut Off The Top 1/3 Of The Tips. Using A Paring Knife, Peel The Dark Skin From…

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