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1
Preheat the oven to 450 degrees F.
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2
In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.
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3
Add 12 whole garlic cloves and saute about 4 minutes until caramelized.
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4
Be careful not to burn.
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5
Deglaze pan with sweet vermouth.
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6
Trim artichokes by cutting off the top with a serrated bread knife.
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7
Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor.
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8
Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms.
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9
Add tomato sauce and 4 cups water.
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10
Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.
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11
Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
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12
Spoon Hee Hee garnish over the toasted bread and serve with the stew.
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13
In a 3-quart saucepan, heat the olive oil over medium heat.
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14
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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15
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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16
Add the tomatoes and juice and bring to a boil, stirring often.
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17
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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18
Season with salt and serve.
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19
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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20
Clean and trim artichokes.
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21
Cut into paper thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt.
