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1
To clean the artichokes, pull off the tough outer leaves till you reach the pale green inner leaves.
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2
Cut off the top 1/3 of the tips.
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3
Using a paring knife, peel the dark skin from the base and stems.
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4
Finally, cut the artichokes into lengthwise quarters and drop them into a bowl full of acidulated water (water with the juice of 1/2 lemon added).
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5
This will keep them from turning black.
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6
If you're using large artichokes, follow the same steps, but after you've trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works well).
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7
Slice the hearts into 1/2-inch pcs.
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8
Steam the potatoes over rapidly boiling water in a tightly covered pan just till tender, about 15 min.
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9
Remove from the heat and set aside.
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10
Combine the artichokes, 3 Tbsp.
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11
of the extra virgin olive oil, the water, 1/2 tsp.
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12
of salt, garlic, red pepper flakes, thyme and rosemary in a large skillet.
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13
Cover tightly and place over high heat.
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14
Cook till the artichokes are just tender, 5 to 7 min.
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15
Remove the lid and continue cooking over high heat till all the liquid has evaporated and the artichokes begin to make a sizzling sound from frying in the oil.
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16
Stir frequently to keep the artichokes from sticking.
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17
Add in the potatoes and reduce the heat to low.
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18
In a separate skillet, heat the remaining 1 Tbsp.
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19
of extra virgin olive oil over high heat.
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20
When very warm, add in the mushrooms and cook, tossing frequently, till they have given up their liquid and are beginning to brown, 3 to 5 min.
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21
Add in the mushrooms to the potatoes and artichokes and stir in the mint and the olives.
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22
Season to taste with salt.
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23
Remove the thyme and rosemary sprigs.
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24
Divide the stew proportionately among 6 pasta plates or possibly shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl.
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25
Serve immediately.
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26
This recipe yields 6 servings.
