Artichoke Stew with Mussels, Potatoes and Saffron

Title:
Artichoke Stew with Mussels, Potatoes and Saffron

Yield:
6 Servings

Categories:
Main
Dishes,
Stews,
Shellfish




Ingredients:




---------------------------------ARTICHOKES---------------------------------


     2 lg Lemons, halved


     5 md Artichokes


    10 c  Canned low-salt chicken


          -broth


     2 tb Extra-virgin olive oil


     1    Bay leaf





------------------------------------STEW------------------------------------


    12 sm Red-skinned potatoes


     1 tb Salt


     1    Bay leaf


 1 1/4 ts Mustard seeds


   1/2 ts Celery seeds


     1 ts (packed) stemmed saffron


    18    Mussels, scrubbed, debearded


   3/4 c  Chopped shallots


     5 tb Unsalted butter


     2    Green onions, finely chopped


     1 bn 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