Date: Sat, 24 Oct 1998 15:20:32 -0700
From: "Jan Gordon" (firstname.lastname@example.org)
"A Spanish vegetable stew delicately seasoned with sherry and paprika.
We recommend using sweet Hungarian paprika for the best flavor.
Seasonal vegetables such as asparagus, fresh tomatoes or green beans
can be added or substituted for some of those suggested here."
1 - 2 onions (1 1/2 - 2 cups sliced
3 garlic cloves
2 medium carrots (about 1 1/2 cups sliced)
1 large potato (about 2 cups diced)
1 tablespoon paprika
2 bay leaves
pinch of cayenne
2 cups hot water (use liquid from canned artichokes and add water to make 2
1/2 cup dry sherry
1/2 teaspoon salt or to taste
1/2 pound mushrooms
1 red bell pepper
5 artichokes (1 - 14 ounce can, water pack)
1 cup fresh or frozen green peas
Halve and thinly slice the onion, then cut the slices in half. Mince
or press the garlic.
In a pot, saute 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 saute for a
minute or so, stirring to prevent sticking.
Pour in the water, sherry and salt. Cover pot and bring to a boil.
reduce 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.