Artichoke Stew With Shiitakes (Zuppa Di Carcofi) Re

Name: Artichoke Stew With Shiitakes (Zuppa Di Carcofi) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. extra-virgin extra virgin olive oil plus; 1/4 c. extra-virgin extra virgin olive oil; 12 x garlic cloves thinly sliced, plus; 1 x garlic clove cut in half; 1/2 c. sweet vermouth (Cinzano Rosso recommended); 8 sm artichokes cut in quarters; 1/2 x lemon juiced; 1 x dry red chile minced; 1/2 lb shiitake mushrooms hard part of foot removed cut in halves; 1 1/2 c. Basic Tomato Sauce (see recipe); 4 c. water; 1 Tbsp. salt; 1 x baguette; 2 x artichokes; 1/2 x lemon juiced; 2 Tbsp. extra-virgin extra virgin olive oil; 1 pch red chili flakes; 1 pch sea salt

Servings: persons

4 Tbsp. extra-virgin extra virgin olive oil plus
1/4 c. extra-virgin extra virgin olive oil
12 x garlic cloves thinly sliced, plus
1 x garlic clove cut in half
1/2 c. sweet vermouth (Cinzano Rosso recommended)
8 sm artichokes cut in quarters
1/2 x lemon juiced
1 x dry red chile minced
1/2 lb shiitake mushrooms hard part of foot removed cut in halves
1 1/2 c. Basic Tomato Sauce (see recipe)
4 c. water
1 Tbsp. salt
1 x baguette
2 x artichokes
1/2 x lemon juiced
2 Tbsp. extra-virgin extra virgin olive oil
1 pch red chili flakes
1 pch sea salt

1
Preheat the oven to 450 degrees.
2
In a heavy bottomed 6-qt pan, heat the extra virgin olive oil till just smoking.
3
Add in 12 whole garlic cloves and saute/fry about 4 min till caramelized.
4
Be careful not to burn.
5
Deglaze pan with sweet vermouth.
6
Trim artichokes by cutting off the top with a serrated bread knife.
7
Trim down to the choke, cut into quarters and let sit in water and lemon juice so as not to discolor.
8
Toss artichokes into the pan with the garlic, add in remaining 1/4 c. of extra virgin olive oil minced dry chili and shiitake mushrooms.
9
Add in Basic Tomato Sauce and 4 c. water.
10
Bring to a boil, lower the heat to a simmer, and season with 1 Tbsp.
11
salt.
12
Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
13
Spoon Hee Hee Garnish over the toasted bread and serve with the stew.
14
Hee Hee Garnish: Clean and trim artichokes.
15
Cut into paper thin slices and add in to a bowl with lemon juice.
16
Add in the extra-virgin extra virgin olive oil, chili flakes and sea salt.
17
This recipe yields 4 servings.

852

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 Tbsp. extra-virgin extra virgin olive oil plus, 1/4 c. extra-virgin extra virgin olive oil, 12 x garlic cloves thinly sliced, plus, 1 x garlic clove cut in half, and more.

Yes, Artichoke Stew With Shiitakes (Zuppa Di Carcofi) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Stew With Shiitakes (Zuppa Di Carcofi) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions