Name: Artichoke Stew with Pine Nuts
Yield: 6 servings
Ingredients: 1/2 cup red wine vinegar; 6 cups water; 36 baby artichokes, halved; 1 tablespoon olive oil; 4 ounces bacon, finely diced; 1 large onion, finely chopped; 3 large cloves garlic, finely chopped; 1 pound ripe tomatoes, peeled, seeded, and chopped; 3 cups chicken broth, preferably homemade; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; Lemon wedges, for serving; 1/4 cup pine nuts, toasted (see Note)

Directions

In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.

Cook’s Note

To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.

Spicy Shrimp, Celery, and Cashew Stir-fry

Korean Fried Chicken

Neapolitan Swirl Bread

Healthy Vegetable and Couscous Stuffed Peppers

Lemon Meringue Pie for Two

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Brussels Sprouts Cooked Like Aloo Gobi

Homemade Frozen Chicken Fingers

Spicy Lentil and Sausage Soup

Encore: Baklava Muffins

Encore: Stir-Fried Steak Tacos in Under 20 Minutes

Encore: Carrot Snacking Cake with Cream Cheese Frosting

Try Premium

Weeknight Dinners: Instant Pot Edition

25 Minutes or Less Meal Plan

Brussels Sprouts Cooked Like Aloo Gobi

Homemade Frozen Chicken Fingers

Spicy Lentil and Sausage Soup

Encore: Baklava Muffins

Encore: Stir-Fried Steak Tacos in Under 20 Minutes

Encore: Carrot Snacking Cake with Cream Cheese Frosting

Roasted Eggplant with Pecan Breadcrumbs

Baked Carrot "Fries" with Tahini-Nut Butter Dip

Artichoke Stew with Pine Nuts

Categories: