Menestra

Photo: flickr user dionnedock

Ingredients

1 Onions, (1 1/2 - 2 cups sliced) (up to 2)

3 Garlic cloves

2 mediums Carrots, (about 1 ½ cups sliced)

1 cup lrg Potato, (about 2 diced)

1 tablespoon Paprika

2 Bay leaves

1 pch Cayenne

2 cups Hot water, (use liquid from canned artichokes and add

1/2 cup Dry sherry

1/2 teaspoon Salt or to taste

1/2 pound Mushrooms

1 Red bell pepper

5 ounces x Artichokes, (1 - 14 can, water pack)

1 cup Fresh or frozen green peas

Preparation

"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."

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 sherry. 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

(Suggested, garnish each serving with chopped Spanish olives, watch out, high fat!)