Usuba
Artichokes Stewed with Vegetables and Mushrooms
Tender artichokes braised in the oven with carrots, turnips, mushrooms and aromatic spices. The dish is prepared in beef broth with white wine and vinegar, acquiring a deep flavor and soft texture.
- Total
- 30 min
- Standard serving
- 1,518 g
Ingredients
Total 18- Artichokes
225 g≈ 2 head - Water
1000 ml≈ 4 cup - Salt
6.25 g - Onion
13.75 g≈ 2.5 clove - Olive oil
11.25 ml≈ 2 tsp - Garlic
0.75 g≈ 1/4 clove - Black peppercornsмолотый
to taste≈ 1.5 pcs - Wine vinegar
7.5 ml≈ 1.5 tsp - Dry white wineбелый
15 ml≈ 1 tbsp - Parsley
1 g≈ 2/3 tsp - Beef broth
47.5 ml≈ 3 tbsp - Bay leaf
0.03 g - Caraway
0.112 g - Cocktail onion
7.5 g≈ 1.5 head - Carrot
50 g≈ 1/2 pcs - Turnipбелый
75 g≈ 1/2 pcs - Mushrooms
56.25 g≈ 2 pcs - Chopped parsley
1.125 g≈ 3/4 tsp
Instructions
- 1
Step 1
Clean the artichokes by removing the leaves, cut them lengthwise into 4 parts. Place in a pot with boiling salted water and cook for 10 minutes. Drain the water.
- 2
Step 2
Preheat the oven to 160 degrees.
- 3
Step 3
Fry the onion in olive oil over low heat for about 5 minutes, without letting it brown. Add the minced garlic and stir well. Salt and pepper to taste.
- 4
Step 4
Place artichokes in a large pot. Arrange cleaned cocktail onions around them, chopped carrots and turnips cut into small pieces. Layer the fried onions on top, drizzle with olive oil. Salt and pepper to taste.
- 5
Step 5
Pour in the wine vinegar and white wine. Increase the heat and cook until the liquid is reduced by half.
Add beef broth. Wrap parsley stems, bay leaf and caraway seeds in a piece of cheesecloth, place in the pot. Bring to a boil.
Cover the artichokes with parchment paper, close the lid, and place in a preheated oven. Cook for 1 hour 15 minutes–1 hour 30 minutes. Make sure the liquid simmers slowly and completely evaporates by the end of cooking.
- 6
Step 6
10 minutes before the end of cooking, add sliced mushrooms lightly fried in olive oil.
- 7
Step 7
Remove the cheesecloth bag. Serve the dish in the pot or on a large plate. Sprinkle with chopped parsley on top.
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