Recipe courtesy of Mario Batali
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 12 cloves garlic, thinly sliced, plus 1 clove, cut in 1/2
  • 1/2 cup sweet vermouth (recommended: Cinzano Rosso)
  • 8 small artichokes, cut in 1/4’s
  • 1/2 lemon, juiced
  • Dried red chile, chopped
  • 1/2 pound shiitake mushrooms, hard part of foot removed, cut in to 1/2’s
  • 1 1/2 cups basic tomato sauce, recipe follows
  • 4 cups water
  • 1 tablespoon salt
  • 1 baguette
  • Hee Hee garnish, recipe follows
Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Hee Hee Garnish:
  • 2 artichokes
  • 1/2 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • Pinch red chili flakes
  • Pinch sea salt

Directions

Preheat the oven to 450 degrees F.

In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.

Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze pan with sweet vermouth. Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms. Add tomato sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.

Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.

Spoon Hee Hee garnish over the toasted bread and serve with the stew.

Basic tomato sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Hee Hee Garnish:

Clean and trim artichokes. Cut into paper thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt.

IDEAS YOU'LL LOVE

Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk

Recipe courtesy of Cory Vitiello

Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita

Recipe courtesy of Thierry Blouet

Stuffed Artichokes

Recipe courtesy of Alex Guarnaschelli

Stuffed Artichokes

Recipe courtesy of Giada De Laurentiis

Artichoke Hummus

Recipe courtesy of Kelsey Nixon

Fried Artichoke

Recipe courtesy of The Choke Coach

Artichoke Toasts

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c