THIS ONE-POT DISH, COOKED ON TOP OF THE STOVE, MUST BE MADE WITH FRESH ARTICHOKES, EITHER LARGE GLOBE ARTICHOKES OR GOLF-BALL SIZE CUT LENGTHWISE IN HALF. THE SMALLER ONES DO NOT NEED TO BE CLEANED. I GET NECK AND SHOULDER FOR THE STEW MEAT. “THE MEAT IS SWEETEST CLOSE TO THE BONE.” SERVE IT WITH PASTA, ROOT VEGETABLES OR POLENTA. MAKE MORE THAN YOU NEED. IT TASTES EVEN BETTER THE NEXT DAY.
Click here to download recipe
