- 4 whole artichokes
- 1/2 cup lemon juice
- 3 tablespoons olive oil, divided
- 4 cups chicken broth, or more to taste
- 1 teaspoon Italian seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 red potatoes, cut into 2-inch cubes
- 1 (14 ounce) can artichoke hearts, drained and chopped (optional)
- 1 (14.5 ounce) can stewed tomatoes
- Cut stem off an artichoke and break off tough outer leaves. Cut about 1 inch from the tip to remove spines. Cut into quarters and remove hairy choke and spiny purple leaves. Cut heart from the choke and separate the leaves. Place leaves and heart in a bowl of water; add lemon juice to prevent discoloration. Repeat with remaining artichokes.
- Heat 2 tablespoons olive oil in a saucepan. Drain and add artichokes; cook and stir until coated with oil, about 2 minutes.
- Transfer artichokes to a large pot. Add chicken broth and Italian seasoning. Simmer until artichoke leaves are soft, about 1 hour.
- Heat remaining 1 tablespoon olive oil in the saucepan. Cook and stir onion and garlic until softened, about 5 minutes.
- Transfer onion and garlic to the pot of artichokes; stir in potatoes and canned artichokes. Cook for 15 minutes. Add stewed tomatoes. Continue cooking until potatoes are soft, about 10 minutes more. Divide among serving bowls.
07/07/2019
recipepes.com
poor man's artichoke stew, recipe
PT15M
PT1H
5
455 calories
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