2 cups of shiitake
1 or 2 cloves of garlic
3 or 4 sprigs of rosemary
Extra virgin olive oil
A handful of parsley or cilantro
Clean the artichokes cutting the top end and removing the hard leaves until you get to the heart. Peel the trunk and use it also for the recipe.
As you clean the artichokes, you can submerge them in a bowl with water and lemon juice to prevent them from blackening.
Leave them in the water until you need to add them to the stew.
Chop the garlic and cut the onions in thin julienne.
In a large thick-bottomed pan, sauté the garlic and onions in the oil with a pinch of salt for about 8 minutes or until the onions are soft and golden brown.
Incorporate the laminated shiitakes and the artichokes cut in slices.
Add the rosemary, a pinch of salt and 1 cup of water.
Cover and cook over medium-low heat for 20 to 30 minutes or until the artichokes are tender.
Add a few drops of shoyu before turning it off and let it rest for a couple of minutes before serving.
Chop the parsley finely and sprinkle over the stew.
Cook it with love … and enjoy!
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