Artichoke, broad bean & potato stew
So far this week I have cooked artichokes in a tart and (of course) in a pasta dish. To finish off the week of artichoke cooking, I have a stew that you guys could try. Originating from Basilicata, a southern region of Italy, this dish will only warm up your cockles on these ever cold and dark evenings but also its full of so much goodness. It will make you feel amazing after a good generous bowl for dinner. It’s very simple and easy to throw together. Don’t be shy, give it a go!
Artichoke, broad bean & potato
Ingredients (4 people)
Olive oil
1 onion, finely chopped
100g pancetta, diced
300g broad beans/peas, frozen
5 artichokes, (in brine, sliced.
300g Potatoes, sliced
Salt & Pepper
200ml water
Fresh mint, chopped (optional)
Method
- Drizzle a little olive oil into a pan. Fry the onion and pancetta for a few minutes.
- Then add the broad beans/peas, artichokes and potatoes. Cook for another 5-8 minutes.
- Season with salt & pepper and pour in the water.
- Cover the pan and cook for 20-30 minutes on a low heat until potatoes are cooked. (Keep an eye on the stew and add a little water of it starts to dry out) .
- There are many versions of this recipe but my fave is adding some chopped mint at the end as instructed by the inspiring Claudia Roden.
- Great served on its own or I like to eat it on the side with some pan fried sea bass!
