Artichoke Stew with Shiitakes: Zuppa Di Carcofi



  1. 4 tablespoons extra-virgin olive oil, plus 1/4 cup
  2. 12 cloves garlic, thinly sliced, plus 1 clove, cut in 1/2
  3. 1/2 cup sweet vermouth (recommended: Cinzano Rosso)
  4. 8 small artichokes, cut in 1/4's
  5. 1/2 lemon, juiced
  6. Dried red chile, chopped
  7. 1/2 pound shiitake mushrooms, hard part of foot removed, cut in to 1/2's
  8. 1 1/2 cups basic tomato sauce, recipe follows
  9. 4 cups water
  10. 1 tablespoon salt
  11. 1 baguette
  12. Hee Hee garnish, recipe follows
  13. 1/4 cup extra-virgin olive oil
  14. 1 Spanish onion, 1/4-inch dice
  15. 4 garlic cloves, peeled and thinly sliced
  16. 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  17. 1/2 medium carrot, finely grated
  18. 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  19. Salt
  20. 2 artichokes
  21. 1/2 lemon, juiced
  22. 2 tablespoons extra-virgin olive oil
  23. Pinch red chili flakes
  24. Pinch sea salt


  1. Preheat the oven to 450 degrees F.
  2. In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.
  3. Add 12 whole garlic cloves and saute about 4 minutes until caramelized.
  4. Be careful not to burn.
  5. Deglaze pan with sweet vermouth.
  6. Trim artichokes by cutting off the top with a serrated bread knife.
  7. Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor.
  8. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms.
  9. Add tomato sauce and 4 cups water.
  10. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.
  11. Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.
  12. Spoon Hee Hee garnish over the toasted bread and serve with the stew.
  13. In a 3-quart saucepan, heat the olive oil over medium heat.
  14. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  15. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
  16. Add the tomatoes and juice and bring to a boil, stirring often.
  17. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
  18. Season with salt and serve.
  19. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
  20. Yield: 4 cups
  21. Clean and trim artichokes.
  22. Cut into paper thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt.