ARTICHOKES
2 large lemons, halved
5 medium artichokes
10 cup canned low-salt chicken broth
2 tbsp extra-virgin olive oil
1 bay leaf
STEW
12 small red-skinned potatoes
1 tbsp salt
1 bay leaf
1 1/4 tsp mustard seeds
1/2 tsp celery seeds
1 tsp (packed) stemmed saffron
18 mussels, scrubbed,debearded
3/4 cup chopped shallots
5 tbsp unsalted butter
2 green onions, finely chopped
1 bunch chives, chopped
Directions
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
Servings: 6 servings
Artichoke Stew With Mussels~ Potatoes & Saffron Recipe brought to you by Recipe Ideas
Categories: Fish; Potato; Seafood; Soup; Stew
The History of Recipes
We can track the history of written recipes far back into history, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient recipes were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the chefs of Roman times were skilled in the use of many different aromatic flavours, including some familiar names such as thyme, mint and parsley. Later on, we find some interesting books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that appears on menues today, but rather descriptions of the types of food on the tables of the nobility of that time. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an increase in recipe manuscripts, some of which still exist in academic collections. For the next few years, the powerful and rich houses strove to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cook books were greatly in demand mostly due to more people being able to read, people having increased leisure time and a general increase in wealth. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Artichoke Stew With Mussels~ Potatoes & Saffron recipe.
