South European Stew

A pinch of Italy, a touch of France, that’s the genuine taste of the South.

RECIPE INFO

Serves 6

Cook time
min

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INGREDIENTS

  • 3 unwaxed lemons
  • 1 fennel bulb
  • 350g baby potatoes
  • 5 – 6 small Italian artichokes
  • 50ml olive oil
  • 2 garlic cloves
  • a few sprigs lemon thyme
  • 2 bay leaves
  • 50ml Pernod Ricard
  • 100-125ml vegetable stock
  • pinch of saffron
  • freshly ground pepper
  • salt

METHOD

Wash the lemons, fennel and baby potatoes. Cut the stems from the artichokes, remove the hard outer leaves and cut off the sharp tips of the remaining leaves. Cut the artichokes in 2 halves. Squeeze the juice from one lemon into some water and plunge the artickokes into the liquid to prevent discoloration.

Heat the olive oil in the casserole, finely chop the garlic, cut the remaining 2 lemons into wedges and add to the hot oil in the casserole with the lemon thyme and bay leaves.

Divide the fennel bulb into 8 pieces, cut the baby potatoes in half and add to the casserole along with the prepared soaked artickokes, cook them for a short while. Deglaze with the Pernod Ricard and stock. Add a pinch of saffron. Bring to a boil.

Reduce the heat, place on the lid and simmer for 30 to 35 minutes. Add some more stock if necessary. Season with salt, freshly ground pepper and the chopped green parts of the fennel bulb. This dish goes well with baked calamari.

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