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Recipe Name: Artichoke Stew With Mussels, Potatoes And Saffron Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 6

2 Lemons, halved
5 Artichokes
10 Cup(s) Canned low-salt chicken
2 Tablespoon(s) Extra-virgin olive oil
1 Bay leaf
12 Red-skinned potatoes
1 Tablespoon(s) Salt
1 1/4 Teaspoon(s) Mustard seeds
1/2 Teaspoon(s) Celery seeds
1 Teaspoon(s) packed stemmed saffron
18 Mussels, scrubbed debearded
3/4 Cup(s) Chopped shallots
5 Tablespoon(s) Unsalted butter
2 Green onions, finely chopped
1 Chives, chopped
Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add
lemon halves. Fill bowl with water. To prepare an artichoke for
cooking, first cut off the stem. Starting at the base of the
artichoke, bend the tough dark green outer leaves back and snap them
off where they break naturally: continue until all of the outer leaves
have been removed, leaving a cone of tender pale green leaves. Using a
small sharp knife, trim the outside edge of the base of the artichoke
until it is smooth. Rub the trimmed edge with 1 of the remaining lemon
halves. Cut artichoke lengthwise into quarters. Rub the cut sides of
these quarters with lemon to prevent any discoloration. Using the
small knife, carefully cut out the hairy choke and the spiky
purple-tipped leaves from each artichoke quarter. Rub each cut area
with lemon. Trim the tougher leaf tops from each quarter so that all
that remains is the choicest, most tender portion of the artichoke.
Cut quarter into two wedges. Places wedges into the lemon water.
Repeat with the remaining artichokes. Bring the chicken broth, olive
oil and bay leaf to a boil in a heavy large pot (do not use aluminum
or cast iron). Drain artichokes; add to pot. Return to boil. Reduce
heat to medium-low; simmer until artichokes are tender, about 20
minutes. Using slotted spoon, transfer artichokes to medium bowl.
Reserve 1 cup cooking liquid in small bowl. Stew: Place potatoes,
salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large
saucepan. Pour in enough cold water to cover potatoes generously. Boil
until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes;
peel. Stir saffron in heavy large pot over medium-low heat until
fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to
simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4
teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels
open and potatoes are golden, about 8 minutes. (Discard any unopened
mussels.) Mix in green onions. Season with salt and pepper. Divide
stew among 6 shallow soup bowls. Sprinkle with chives and serve. Bon
Appetit, March 1997 Posted to MM-Recipes Digest by Julie Bertholf
<> on Apr 06, 1998

Nutrition (calculated from recipe ingredients)
Calories: 127
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 25.4mg
Sodium: 1595.5mg
Potassium: 212.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 2.1g
Protein: 3.7g

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