Poor Mans Artichoke Stew Recipes

POOR MAN'S STEW

Steps:

• Prepare the vegetables, peel and slice the carrots, potatoes and any other vegetables you choose.
• Chop the onion and add to a large pan with a tablespoon of olive oil. Under a medium heat, allow the onions to soften, then add the garlic and ground meat. Stir until evenly browned.
• Add the remaining ingredients except for the liquid cornstarch and broth. Combine everything in a pan and allow to simmer with the lid on for 5 minutes.
• Add the broth and Cornstarch. Stir well then return the lid and allow to simmer for 35 minutes.
• *After this time, if you want more gravy in the pan, just add a little hot water until it's to your liking. Bring everything back to the boil. Season with salt and pepper to taste.
• Serve with some slices of buttered bread and enjoy!

ARTICHOKE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

POOR MAN'S ARTICHOKE STEW

Steps:

• Cut stem off an artichoke and break off tough outer leaves. Cut about 1 inch from the tip to remove spines. Cut into quarters and remove hairy choke and spiny purple leaves. Cut heart from the choke and separate the leaves. Place leaves and heart in a bowl of water; add lemon juice to prevent discoloration. Repeat with remaining artichokes.
• Heat 2 tablespoons olive oil in a saucepan. Drain and add artichokes; cook and stir until coated with oil, about 2 minutes.
• Transfer artichokes to a large pot. Add chicken broth and Italian seasoning. Simmer until artichoke leaves are soft, about 1 hour.
• Heat remaining 1 tablespoon olive oil in the saucepan. Cook and stir onion and garlic until softened, about 5 minutes.
• Transfer onion and garlic to the pot of artichokes; stir in potatoes and canned artichokes. Cook for 15 minutes. Add stewed tomatoes. Continue cooking until potatoes are soft, about 10 minutes more. Divide among serving bowls.

POOR MAN'S ARTICHOKE STEW

Steps:

• Cut stem off an artichoke and break off tough outer leaves. Cut about 1 inch from the tip to remove spines. Cut into quarters and remove hairy choke and spiny purple leaves. Cut heart from the choke and separate the leaves. Place leaves and heart in a bowl of water; add lemon juice to prevent discoloration. Repeat with remaining artichokes.
• Heat 2 tablespoons olive oil in a saucepan. Drain and add artichokes; cook and stir until coated with oil, about 2 minutes.
• Transfer artichokes to a large pot. Add chicken broth and Italian seasoning. Simmer until artichoke leaves are soft, about 1 hour.
• Heat remaining 1 tablespoon olive oil in the saucepan. Cook and stir onion and garlic until softened, about 5 minutes.
• Transfer onion and garlic to the pot of artichokes; stir in potatoes and canned artichokes. Cook for 15 minutes. Add stewed tomatoes. Continue cooking until potatoes are soft, about 10 minutes more. Divide among serving bowls.