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1
Place the mushrooms in a bowl or large Pyrex measuring cup.
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2
Bring 2 cups water to a boil, and pour over the mushrooms.
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3
Let sit 30 minutes.
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4
Meanwhile, prepare the artichokes.
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5
If small, cut in half; quarter if large.
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6
Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms.
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7
Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit.
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8
Set aside.
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9
Add enough water to the bowl to make 3 cups of soaking liquid.
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10
Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet.
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11
Add the onion, and cook, stirring, until tender, about five minutes.
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12
Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute.
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13
Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
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14
Drain the artichokes, and add with the potatoes.
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15
Stir together for another minute, then stir in the wine.
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16
Bring to a boil, and cook until most of the liquid is gone.
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17
Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper.
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18
Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender.
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19
Uncover, turn up the heat, and reduce the liquid in the pan to thicken.
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20
Remove from the heat, taste and adjust salt and pepper.
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21
Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley.
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22
Serve hot or at room temperature.
