SAVORY WAY: Artichokes, Potatoes, And Dried Mushrooms Baked In Clay

[Guest guest]

* Exported from MasterCook *

 

Artichokes, Potatoes, And Dried Mushrooms Baked In Clay

 

Recipe By : Savory Way by Deborah Madison, page 217

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Savory Way Main Dishes, Vegetarian

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried cepes -- (porcini)

1/2 cup boiling water

3 large artichokes

1 large lemon -- juice of

1 1/4 pounds red skinned -- sliced 3/8 " thick.

OR yellow fleshed potatoes

12 garlic cloves -- unpeeled

salt

coarsely ground pepper

2 bay leaves

several sprigs thyme or 1/4 tsp dried

2 tablespoons virgin olive oil -- up to 3

 

One of the benefits of cooking in clay is that flavors do not escape but

are concentrated and returned to the vegetables. This method is especially

well suited to those who wish to cook with very little fat or even none at all.

 

There's a generous amount of garlic in this stew, but by the time it's

cooked, it will be soft and sweet. Push it out of the skins with a fork

and eat it with the potatoes.

 

Makes 4 servings.

 

Fill both the top and bottom halves of the clay pot with cold water and let

them stand while you prepare the vegetables. Preheat the oven to 350F.

 

Cover the dried mushrooms with the boiling water and set them aside

to soak. Trim the artichokes: Break off the tough outer leaves and slice

off the remaining cone of inner leaves. Trim the outside and scoop out the

choke with a spoon. As you work, put the cut artichokes in a bowl with

lemon juice and water to cover to keep them from browning. Slice the

trimmed hearts into pieces about the same width as the potatoes.

 

Remove the mushrooms from the soaking water and run your fingers over the

surfaces to loosen any grit; then squeeze them dry. Cut them into bite

sized pieces. Let the soaking water stand until the particles settle to

the bottom.

 

Empty the clay pots then add the potatoes, artichokes, garlic cloves, and

mushrooms. Season with salt and pepper and toss with the herbs. Carefully

pour in the soaking water from the mushrooms.

 

Cover the pot with the lid and bake it for 1 hour. Once or twice while

cooking, give the vegetables a gentle stir. By the time they're done, most

of the liquid will have been absorbed, leaving behind a glossy glaze.

 

 

 

- - - - - - - - - - - - - - - - - -