Embark on a culinary adventure with our carefully curated collection of artichoke stew recipes, blending the flavors of tender artichokes, succulent mussels, hearty potatoes, and the vibrant aroma of saffron. Discover a symphony of flavors that will transport you to the shores of the Mediterranean, where fresh seafood and vibrant spices unite in a heartwarming stew. Prepare to tantalize your palate with this delectable dish, perfect for a cozy dinner party or a casual family meal. Let your taste buds embark on a journey through the Mediterranean, as you savor the delightful combination of artichokes, mussels, potatoes, and saffron in a comforting stew that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE STEW WITH MUSSELS, POTATOES AND SAFFRON
Steps:
- Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain. Rub trimmed edge with 1 of remaining lemon halves. Cut artichoke lengthwise into quarters. Rub cut sides of quarters with lemon. Using small knife, cut out choke and small purple-tipped leaves from 1 quarter. Rub cut areas with lemon. Trim top leaves, leaving artichoke quarter about 2 inches long. Cut quarter into 2 wedges. Place wedges into lemon water. Repeat with remaining artichokes.
- Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.
- Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel.
- Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper.
- Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
ARTICHOKE AND MUSSEL BISQUE
This is an amazing soup, and fairly simple to make. One recommendation is to keep the cooking time down on this one. The soup goes from a wonderful light, bright green to a very dull green if overcooked. Enjoy!
Provided by DJ Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 4
Number Of Ingredients 12
Steps:
- Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
- Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
- Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 18.6 g, Cholesterol 49.7 mg, Fat 14.3 g, Fiber 7.9 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 170.4 mg, Sugar 2.5 g
MUSSELS AND BABY ARTICHOKES BARIGOULE
Tiny clams work beautifully in this version of the classic French dish, too.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Neatly pare the base and stem of the artichokes, then cut off the tip. Rub with the lemon and place in acidulated ice water.
- In a heavy Dutch oven, cook the pancetta in the olive oil over moderate heat until brown and very crisp, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Remove all but 1 teaspoon of the rendered fat from the pan and add the shallots and garlic. Cook for five minutes, stirring and picking up the brown bits from the bottom of the pan, until golden brown.
- Add the carrots, bay leaves, thyme, salt, and pepper to the Dutch oven and cook until just tender, 4 to 6 minutes. Add the wine and stock and stir until it boils. Place the artichokes on the bed of vegetables, cover, and simmer over medium-low heat until tender, 20 to 30 minutes, stirring occasionally.
- Add the mussels to the Dutch oven 5 to 10 minutes before the artichokes are tender and cook until they have opened. Remove any opened mussels into a large serving bowl or deep platter and cover with foil. Continue cooking the others until they open, about 5 minutes longer. Discard any unopened mussels.
- If the liquid has evaporated, add 1/2 cup additional stock. Turn up the heat and reduce the liquid just to thicken slightly and adjust the seasoning with salt and pepper. Stir in the parsley and reserved pancetta. Place the artichokes and any remaining opened mussels in the serving bowl, spoon the vegetables on top, drizzle with balsamic vinegar, and serve.
Tips:
- Use fresh, high-quality ingredients: Fresh seafood, vegetables, and herbs will make all the difference in the flavor of your stew.
- Don't be afraid to experiment with different types of seafood: Mussels, clams, shrimp, and calamari are all great options for this stew. You can also use a combination of different types of seafood.
- Sauté the seafood before adding it to the stew: This will help to brown the seafood and give it a more intense flavor.
- Use a good quality white wine: The wine will add flavor and depth to the stew. Choose a wine that you would enjoy drinking on its own.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Artichoke stew with mussels, potatoes, and saffron is a delicious and hearty dish that is perfect for a special occasion. It is relatively easy to make, but it looks and tastes like a gourmet meal. The combination of seafood, vegetables, and saffron creates a complex and flavorful stew that is sure to impress your guests. So next time you are looking for a special dish to make, give this artichoke stew a try. You won't be disappointed.
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