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Artichoke Stew

This is a deceptively filling stew. This is one of the dishes I make when breaking down a chicken to use in three separate meals/main dishes.

What you need

  1. 2-3 cups rich chicken stock (from back, breast bone and wing tips of 1 chicken)
  2. Picked chicken meat from above
  3. 1 large onion, finely diced
  4. 2-4 large garlic cloves, minced
  5. 1 stalk celery, finely diced
  6. 2 large carrots, cut into about 1/2 inch pieces
  7. 1 large portobello mushroom, diced or 2 cups sliced crimini mushrooms
  8. 3 tablespoons besan (chickpea flour)
  9. 1 package frozen artichokes (about 12oz-16oz), thawed
  10. Broccoli stems, peeled and finely diced (about 1/2-1 cup)
  11. 1/2 tsp kosher salt
  12. 2 stalks fresh parsley
  13. 1/2 tsp sweet spanish paprika
  14. Olive oil
  15. Optional: 2-4 Tbl half & half, cream or butter

How to make it

  1. Heat olive oil in a heavy bottom pot over medium heat
  2. Add onion, celery, carrots and mushrooms with salt and cook until just beginning to brown
  3. Add garlic, paprika and besan (chickpea flour) stirring to blend and cook the flour for a few minutes
  4. Add chicken stock, broccoli pieces and artichoke hearts and stir, scraping bottom of pot to incorporate fond (brown bits on bottom of pot)
  5. Add paprika and parsley and bring to a low boil
  6. Reduce heat, cover and cook on low for 30-40 minutes
  7. Add chicken during the last 10 minutes
  8. Turn off heat - let stand covered for 10 minutes
  9. Remove parsley stems
  10. Taste to see if it needs additional salt, then you can stir in half & half, cream or butter for extra creaminess

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