Servings
6 s
Ingredients
643
- 2 large Lemons, halved
- 5 medium ARTICHOKES
- 10 cups Canned low-salt chicken broth
- 2 tablespoons Extra-virgin olive oil
- 1 Bay leaf
654
- 12 small Red-skinned potatoes
- 1 tablespoon Salt
- 1 Bay leaf
- 1 1/4 teaspoons Mustard seeds
- 1/2 teaspoon Celery seeds
- 1 teaspoon (packed) stemmed saffron
- 18 Mussels, scrubbed, debearded
- 3/4 cup Chopped shallots
- 5 tablespoons Unsalted butter
- 2 Green onions, finely chopped
- 1 bunch Chives, chopped
Directions
- 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
- netcom.com> on Apr 06, 1998