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Artichoke Stew with Mussels, Potatoes and Saffron

Artichoke Stew with Mussels, Potatoes and Saffron is a main dish recipe made with Lemons Halved, Artichokes, Canned Low Salt Chicken Broth, Extra Virgin Olive Oil, and Bay Leaf. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 5
• 10 cup
• 2 tbsp
• 1
• 12
• 1 tbsp
• 1
• 1 1/4 tsp
• 1/2 tsp
• 1 tsp
• 18
• 3/4 cup
• 5 tbsp
• 2
• 1 bunch

Method (preview)

1. 1

   Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add lemon halves. Fill bowl with water.

2. 2

   To prepare an artichoke for cooking, first cut off the stem.

3. 3

   Rub the trimmed edge with 1 of the remaining lemon halves.

4. 4

   Cut artichoke lengthwise into quarters.

5. 5

   Rub the cut sides of these quarters with lemon to prevent any discoloration.

6. 6

   Using the small knife, carefully cut out the hairy choke and the spiky purple-tipped leaves from each artichoke quarter.

7. 7

   Rub each cut area with lemon.

8. 8

   Trim the tougher leaf tops from each quarter so that all that remains is the choicest, most tender portion of the artichoke.

9. 9

   Cut quarter into two wedges.

10. 10

    Places wedges into the lemon water.

11. 11

    Repeat with the remaining artichokes.

12. 12

    Bring the chicken broth, olive oil and bay leaf to a boil in a heavy large pot (do not use aluminum or cast iron).

13. 13

    Drain artichokes; add to pot.

14. 14

    Return to boil.

15. 15

    Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes.

16. 16

    Using slotted spoon, transfer artichokes to medium bowl.

17. 17

    Reserve 1 cup cooking liquid in small bowl.