Carciofata di Trieste

Name: Carciofata di Trieste (Spring Vegetable Stew)
Yield: Serves 6
Cuisine: Italian
Ingredients: Chopped fresh mint, flat-leaf parsley, or basil for garnish (optional); ½ pound mushrooms, sliced, and sautéed in olive oil for 5 minutes; ½ pound asparagus tips, blanched for 2 minutes; ½ pound little new potatoes, parboiled for 7 to 10 minutes, depending on size, drained; ½ pound baby carrots, peeled and parboiled for 5 to 7 minutes; Juice of 1 lemon; 3 medium artichokes or 6 small (½ pound trimmed); 4 tablespoons chopped fresh flat-leaf parsley; ½ pound tiny pearl onions, parboiled for 4 to 5 minutes, drained, and peeled; 2 teaspoons minced garlic, or to taste; 3 tablespoons olive oil; Pinch of sugar, if needed; Salt and freshly ground black pepper to taste; 2 cups vegetable broth, or as needed; 1 cup shelled English peas, blanched for 1 minute

Spring Vegetable Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

In carciofata, a spring vegetable stew from Trieste, all of the vegetables are cooked separately to maintain their texture and color, then combined and heated through at serving time.

Ingredients

Juice of 1 lemon
3 medium artichokes or 6 small (

Europe
Italy
Trieste
Side dish
Stew
Vegan
Gluten-free
Spring
Mediterranean

Method

Fill a medium saucepan with lightly salted water and bring to a boil. Meanwhile, have ready a bowl of water to which you have added the lemon juice. Working with 1 artichoke at a time, cut off the stem even with the base. Remove all the leaves until you reach the pale green heart. Pare away the dark green area from the base. Cut the artichoke in half and scoop out and discard the choke. Then cu