ARTICHOKE STEW WITH MUSHROOMS AND CARROTS

ARTICHOKE STEW WITH MUSHROOMS AND CARROTS
Serves 8-10
This Greek-style vegetable stew, redolent of white wine, lemon and dill, can be made ahead of time and reheated.

1/4 c. extra-virgin olive oil
2 9 oz. pckgs. frozen artichoke hearts OR 2 14 oz. cans artichoke hearts in water
8 large carrots, peeled and cut into 1" chunks
1 lb. whole small mushrooms
2 c. chopped onion
6 cloves garlic, chopped
3 c. vegetable or soy broth
1 c. dry white wine
1 T. dry dill weed
1/2 c. chopped fresh parsley
juice of 1 lemon
salt and freshly ground black pepper to taste
1 T. potato starch or cornstarch dissolved in 1/4 c. water

Heat the oil in a large heavy pot. When it’s hot, saute the onions, garlic, carrots and mushrooms until the onions soften and the vegetables are beginning to brown a little. Add the artichokes, broth, wine and dill weed, bring to a boil, then cover, turn heat down and simmer for 30 minutes. Add the parsley, lemon juice and salt and pepper to taste (salt depends on the type of broth you use). Stir in the dissolved starch and stir briefly until it has thickened (cornstarch has to boil, potato starch does not). If it's still not thick enough for your taste, add another T. of potato starch, dissolved. Serve hot.

VARIATION:
For an everyday dish, omit the mushrooms and substitute 2 lbs. of small potatoes thin-skinned (unpeeled) (or chunks). You may not need as much thickening for this. Eat as a one dish meal with crusty bread.