Potato Artichoke And Mushroom Stew With Kalamata Olives Food

ARTICHOKE, MUSHROOM AND POTATO RAGOûT

Steps:

• Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
• Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
• Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
• Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
• Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

POTATO, ARTICHOKE, AND MUSHROOM STEW WITH KALAMATA OLIVES

Steps:

• Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
• Wash the potatoes thoroughly. If they are large, halve or quarter them. Add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
• Cover and cook on low for 6-8 hours, or until potatoes are tender and the flavors are blended. About 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
• Serve garnished with rosemary or basil.

POTATO, ARTICHOKE, AND MUSHROOM STEW WITH KALAMATA OLIVES

Steps:

• Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
• Wash the potatoes thoroughly. If they are large, halve or quarter them. Add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
• Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the flavors are blended. About 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
• Serve in a bowl garnished with the chopped rosemary.
• Try a glass of northern Greece's signature grape variety, Xinomavro, if you can find it, or Kir-Yianni's Akakies, a delicious Greek rosé.

GREEK STYLE POTATOES WITH KALAMATA OLIVES

Steps:

• In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
• Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
• Set oven to 400 degrees F.
• Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
• Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
• Sprinkle with chopped fresh parsley if desired.
• Delicious!

PASTA WITH BEANS, ARTICHOKES, AND OLIVES

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onions and garlic and sauté 2-3 minutes.
• Add mushrooms and sauté 3-5 additional minutes.
• Deglaze pan with white wine.
• Add oregano, basil, salt, and pepper and sauté 1 minute.
• Add tomatoes; cover and simmer 10 minutes.
• Add beans; cover and simmer an additional 5 minutes.
• Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
• Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.

ARTICHOKE AND OLIVE FARRO SALAD

Steps:

• Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
• Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
• Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.