| 4 tbl extra-virgin olive oil plus | | 14 cup extra-virgin olive oil | | 12 x garlic cloves thinly sliced, plus | | 1 x garlic clove cut in half | | 1/2 cup sweet vermouth | | (Cinzano Rosso recommended) | | 8 sm artichokes cut in quarters | | 1/2 x lemon juiced | | 1 x dried red chile chopped | | 1/2 lb shiitake mushrooms hard part of foot | | removed cut in halves | | 1 1/2 cup Basic Tomato Sauce (see recipe) | | 4 cup water | | 1 tbl salt | | 1 x baguette | | HEE HEE GARNISH | | 2 x artichokes | | 1/2 x lemon juiced | | 2 tbl extra-virgin olive oil | | 1 pch red chili flakes | | 1 pch sea salt |
| | Preheat the oven to 450 degrees. | | In a heavy bottomed 6-quart pan, heat the olive oil until just smoking. | | Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze pan with sweet vermouth . Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut into quarters and let sit in water and lemon juice so as not to discolor. | | Toss artichokes into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms . Add Basic Tomato Sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt . | | Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove. | | Spoon Hee Hee Garnish over the toasted bread and serve with the stew . | | Hee Hee Garnish: Clean and trim artichokes. Cut into paper thin slices and add to a bowl with lemon juice. Add the extra-virgin olive oil, chili flakes and sea salt . | | This recipe yields 4 servings. |
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