Total time: 40 minutes
1 1/2 pounds small boiling potatoes, cut into small bite-size pieces
2 pounds medium artichokes, cleaned and cut up, about 4 artichokes
1/4 cup olive oil, divided
1/2 cup water
1/2 teaspoon salt
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
2 sprigs fresh thyme
1 sprig fresh rosemary
1/2 pound cremini mushrooms, cut into small bite-size pieces
2 teaspoons minced fresh mint
2 tablespoons chopped green olives
1 ounce pecorino Romano cheese
1. Steam the potatoes over rapidly boiling water in a tightly covered pan just until tender, 15 minutes. Remove from the heat; set aside.
2. Combine the artichokes, 3 tablespoons of the olive oil, the water, salt, garlic, red pepper flakes, thyme and rosemary in a large skillet. Cover tightly and place over high heat. Cook until the artichokes are just tender, 5 to 7 minutes. Remove the lid and continue cooking over high heat until all the liquid has evaporated and the artichokes begin to make a sizzling sound from frying in the oil. Stir frequently to keep the artichokes from sticking. Add the potatoes and reduce the heat to low.
3. In a separate skillet, heat the remaining 1 tablespoon of olive oil over high heat. When hot, add the mushrooms and cook, tossing frequently, until they have given up their liquid and are browning, 3 to 5 minutes.
4. Add the mushrooms to the potatoes and artichokes and stir in the mint and the olives. Season to taste with additional salt. Remove the thyme and rosemary sprigs. Divide the stew evenly among 6 pasta plates or shallow bowls and garnish with the cheese by using a vegetable peeler to shave off thin strips over each bowl. Serve immediately
Each serving: 184 calories; 433 mg. sodium; 4 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 8 grams protein; 7.44 grams fiber