ARTICHOKE AND POTATO STEW WITH BLACK OLIVES AND TOMATOES

This recipe is adapted from one by a friend and cookbook author Diane Kochilas. The balance of the acidic tomatoes, starchy potatoes and salty olives is perfect. A big bowl, topped with crumbled feta, generously sprinkled with chopped mint and dill and served with a green vegetable, is dinner.

Cook Time: 35 minutes
Serves: 4 to 6

2	packages (8 ounces each) frozen artichoke hearts, thawed, or 16 fresh baby artichokes
¼	cup extra-virgin olive oil
1	teaspoon chopped fresh oregano
	Coarse salt and freshly ground black pepper
1	cup coarsely chopped (½ inch) onion
1	can (28 ounces) Italian plum tomatoes with juice, coarsely chopped, or 2½ cups coarsely chopped peeled fresh plum tomatoes with juice
1½	pounds boiling potatoes, unpeeled, cubed (¾ inch)
½	cup pitted Kalamata olives
2	garlic cloves, grated
8	ounces crumbled mild feta cheese, preferably French (about 1 cup)
2	tablespoons chopped fresh mint
2	tablespoons chopped fresh dill

1. If using frozen thawed artichoke hearts, press between dish towels to blot excess moisture. If using fresh baby artichokes, trim off the thick outside leaves and halve lengthwise. Rinse in cold water and drain well.
2. Heat the oil in a large skillet or Dutch oven until it is hot enough to sizzle an artichoke. Add the artichoke hearts or artichokes, cut sides down, and cook over medium-low heat until golden, about 5 minutes. Turn and sprinkle with the oregano, a pinch of salt and a generous grinding of black pepper. Add the onion and cook, stirring gently, until golden, about 5 minutes.
3. Add the tomatoes, ½ cup water, the potatoes, olives and garlic, stir to blend and bring to a boil. Cook, covered, over medium-low heat, stirring occasionally, until the potatoes are very tender and beginning to fall apart, 20 to 25 minutes. Add more water, ¼ cup at a time, if the stew seems dry.
4. Taste and add more salt and pepper if needed. Both the olives and the feta are salty, so you may not need more salt. Spoon the stew into deep soup bowls and top with the feta, mint and dill.

---

Make a Meal

Serve with a side dish of Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) or Swiss Chard with Fragrant Garlic and Salt ([>]).

---