Artichoke And Garbanzo Stew Food

MEDITERRANEAN ARTICHOKE STEW

Steps:

• Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
• Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
• Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
• Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
• Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

ARTICHOKE AND GARBANZO STEW

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.

CHICKEN AND ARTICHOKE STEW

Steps:

• Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
• Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
• Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
• Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
• Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.

CREAMY SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
• Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
• Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
• Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
• Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
• Divide the stew among bowls, and top with scallions and Parmesan.

GREEK GARBANZO STEW

Steps:

• Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
• Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW

Steps:

• In a saucepan, bring the water or vegetable stock to a simmer.
• While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
• Stir the turmeric and paprika into the onions and saute for a minute.
• Add the potatoes, rosemary, sage, and the simmering water or stock.
• Cook about 12 minutes, until the potatoes are tender.
• Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
• Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
• Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
• About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
• Add the cream cheese and dill, and stir until the cream cheese melts.
• Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.