Potato, Artichoke, and Mushroom Stew with Kalamata Olives

Name: Potato, Artichoke, and Mushroom Stew with Kalamata Olives
Yield: serves 4 to 6
Ingredients: 1/2 ounce dried porcini mushrooms; 3 pounds small red or white rose potatoes; 1 (12-ounce) package frozen artichoke hearts or 1 (14-ounce) can artichoke hearts; 2 cloves garlic, minced; 1/2 cup dry white wine; 2 cups Tomato-Mushroom Sauce (page 63); 1 cup Kalamata olives, pitted; 1/4 cup olive oil; Salt and freshly ground black pepper to taste; 1 teaspoon finely chopped fresh rosemary or basil

December 9, 2011

The ingredients in this simple vegetable stew are made to order for the long, slow heat of the communal oven or the slow cooker. Flavors meld, juices blend together, and the whole thing is a fragrant, pleasurable afternoon’s work.

Recipe notes

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