Easily my favorite one-pot meal this time of year based on something I had at Bamonte’s in Brooklyn.
2 long-stemmed artichokes
3 medium shallots, brunoise
1 bulb fennel, brunoise
4 cloves garlic, sliced thin
1 package tempeh, sliced into, ¼” slices
1 quart crimini mushrooms, stemmed and quartered
1 quart tiny Yukon “c” potatoes
1 cup of white wine
3 tablespoons dry breadcrumbs
preheat an oven to 325. Remove the stem of the artichoke. With a paring knife or peeler, peel away the outer layers of the stem until you get to the white part. Roughly chop this and set aside.
Heat a dutch oven over high heat with olive oil and drop in the tempeh. Season with salt. Sear, stirring once ever 2 minutes, until it is well browned. Remove the tempeh. Replenish the oil and drop in the mushrooms. Sear them without salt, stirring just enough to prevent burning. Season the mushrooms with salt and add in the shallots, fennel, garlic and cut up artichoke stem. Season with salt and reduce to a low heat. Sweat this mixture until the vegetables are soft and supple and the flavors meld, stirring often. This should take about 10 minutes.
While this is cooking, prepare the artichokes. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.
Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke.
Divide the breadcrumbs between the two artichokes and stuff them in the center. At this point, add the potatoes to the pot and add the tempeh back into the pot. Place the artichokes in the pot standing straight up and spoon the vegetable mixture in to the artichokes. Get it in the center on top of the breadcrumbs, get it in between the leaves. Get it everywhere. Add the wine to the pot and turn up the heat to high. Once everything comes back to a boil, put the lid on and pop it in the oven. Cook for at least 1 hour, until a knife or toothpick goes easily straight into the heart of the artichoke and the potatoes are fully cooked. zest the lemon over the whole pot
Eat with your hands.