Artichoke Stew With Mushrooms And Carrots

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* Exported from MasterCook *

 

Artichoke Stew With Mushrooms And Carrots

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 67

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups onions -- chopped

6 cloves garlic -- chopped

8 large carrots -- peeled

and cut into 1 " chunks

1 pound whole small mushrooms

18 ounces frozen artichoke hearts

OR 2 14-oz. cans artichoke hearts in water -- drained

3 cups vegetarian or soy broth

1 cup dry white wine

1 tablespoon dried dillweed

1/2 cup fresh parsley -- chopped

1 lemon -- juice of

salt and freshly ground black pepper -- to taste

1 tablespoon potato starch -- DISSOLVED IN

1/4 cup water

 

Serves 8 to 10

 

This Greek-style vegetable stew, redolent of white wine, lemon, and dill,

can be made ahead of time and reheated.

 

In a large, lightly oiled, heavy pot, steam-fry the onions, garlic,

carrots, and mushrooms until the onions soften and the vegetables are

beginning to brown a little. Add the artichokes, broth, wine, and

dillweed, and bring to a boil. Then cover, turn the heat down, and simmer

for 30 minutes. Add the parsley, lemon juice, and salt and pepper to taste

(salt depends on the type of broth you use). Stir in the dissolved potato

starch, and stir briefly until it has thickened. If it's still not thick

enough for your taste, add another tablespoon of potato starch,

dissolved. Serve hot.

 

For an everyday dish, omit the mushrooms and substitute 2 pounds of small

potatoes (or chunks). You may not need as much thickening for this. Eat

as a one-dish meal with crusty bread.

 

Per serving: Calories, 104, Protein: 2 gm., Fat: 0 gm., Carbohydrates: 16 gm.

 

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