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SPANISH ISLAND STEW OF ARTICHOKES, ASPARAGUS AND NEW POTATOES
12 baby artichokes (without chokes), including their long stems
Dash of vinegar
4 small new potatoes, peeled and cut into quarters
3 pinches of saffron threads
1/2 cup extra virgin olive oil
6 garlic cloves, thinly sliced
3/4 cup dry white wine
1/4 cup tomato passata, or more if desired
1 tablespoon chopped parsley
Pinch of mixed Mediterranean herbs, including rosemary, savory, marjoram
1 cup chicken broth
12 asparagus spears, trimmed and cut into 2- to 3-inch lengths
12 oil-cured black olives
1 garlic clove, chopped
Juice of 1/4 lemon, or to taste
Salt and pepper to taste
Cut off the stems of the artichokes and pull off the tough outer skin and fibers, remove tough outer leaves until the only leaves left are the tender ones. Trim off the rough tops, cut the artichokes into halves or quarters, depending on their size (you want bite-size chunks). If there is any choke inside, remove it with a paring knife.
Put the artichokes and their stems in to cover water and bring to a boil. Cook for a minute or two, then remove, drain and cool.
Meanwhile, put the potatoes in a saucepan with water to cover and bring to a boil. Drain and set aside to cool. The potatoes and artichokes should both be about half cooked, not yet tender, still crunchy but not rock-hard.
Soak the saffron threads in 2 to 3 tablespoons of hot water.
Heat half of the olive oil in a skillet and add the sliced garlic. Stir to warm through. Add the wine, bring to a boil, then stir in the tomato passata, parsley, herbs, broth, saffron water, asparagus and reserved artichokes and potatoes. Cook over medium heat for 6 to 8 minutes, or until the vegetables are just tender.
Reduce the sauce by pouring it into a separate pan and boiling it over high heat until it reduces by about a third, and becomes flavorful and slightly thickened. While it is boiling, slowly add the remaining olive oil so that the boiling emulsifies it, much like a bouillabaisse.
Return to the vegetables to the pan and add the olives and garlic. Warm through and season with lemon, salt (if needed) and pepper. Eat warm or at room temperature. Serves 4
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