Artichoke Stew with Mussels, Potatoes and Saffron

Title: Artichoke Stew with Mussels, Potatoes and Saffron
Categories: Main dish, Stews, Shellfish
Yield: 6 Servings

2 lg Lemons, halved
5 md Artichokes
10 c Canned low-salt chicken
2 tb Extra-virgin olive oil
1 Bay leaf

12 sm Red-skinned potatoes
1 tb Salt
1 Bay leaf
1 1/4 ts Mustard seeds
1/2 ts Celery seeds
1 ts (packed) stemmed saffron
18 Mussels, scrubbed, debearded
3/4 c Chopped shallots
5 tb Unsalted butter
2 Green onions, finely chopped
1 bn Chives, chopped

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
Posted to MM-Recipes Digest by Julie Bertholf on
Apr 06, 1998