Artichoke Stew with Pine Nuts If you’re an artichoke lover, here is your golden opportunity to create an entire dish showcasing tender baby artichokes. Build a meal around this flavorful stew by serving with a crunchy green salad and roasted fingerling potatoes. Serves 6 1/2 cup red wine vinegar 6 cups water 36 baby artichokes (about 5 pounds) 6 slices bacon, finely diced (optional) 1 tablespoon extra virgin olive oil 1 large onion, finely chopped 3 clove garlic, minced 1 pound ripe tomatoes, cored, seeded, and chopped 3 cups vegetable broth or water 1 1/2 teaspoons salt, to taste 1/2 teaspoon freshly ground black pepper 1/4 cup pine nuts, toasted Juice of 1 lemon Combine the vinegar and water in a large glass or ceramic bowl. Slice and discard about 1/2-inch from the artichoke tops and trim the stems. Remove and discard the outer leaves and remove any remaining points with scissors. Cut in half and reserve the artichokes in vinegar mixture. Cook the bacon in a large saucepan over medium-low heat until golden and remove with a slotted spoon. Drain all but 1 1/2 tablespoons of fat from the pan and add the olive oil. Add the onion and cook until softened, about 6 minutes. Then add the garlic and cook 2 minutes longer, just to release its aroma. Add the tomatoes and turn the heat to medium. Cook until nearly dry, 10 to 15 minutes. Pour in the broth or water, add the salt, pepper, and bacon and bring to a boil. Drain the artichokes well and add to the pot. Reduce to a simmer and cook, covered, about 15 minutes. Stir in the pine nuts and cook another 15 minutes, or until artichokes are tender. Add lemon juice, taste, and adjust seasonings as necessary. Serve hot.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.