>>Halve and thinly slice the onion, then cut the slices in half. Mince or
>>press the garlic.
>>In a pot, sauté the onions and garlic in 1 - 2 tablespoons water or
>>Peel the carrots and cut in half lengthwise, then slice crosswise to make
>>half circles, add to the pot.
>>Peel the potato if you like and cut into 1/2 inch dice.
>>Add potato, paprika, bay leaves and cayenne to pot and sauté for a minute
>>so, stirring to prevent sticking.
>>Pour in the water, sherry and salt. Cover pot and bring to a boil.
>>heat to a simmer.
>>Wash the mushrooms, and cut off and discard the stems (I just trimmed, I
>>always use the stems)
>>Leave any small ones whole, cut large ones in half or quarters. Chop the
>>pepper into 1 inch pieces. Add the mushrooms and peppers to the pot. Cut
>>the artichoke hearts in half. When veggies are just tender, stir in the
>>artichoke halves and peas, simmer 3 - 4 minutes. Add salt to taste.
>>(Suggested, garnish each serving with chopped Spanish olives, watch out,