Artichoke stew with pecorino Romano Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds small boiling potatoes, cut into small bite-size pieces
• 2 pounds medium artichokes, cleaned and cut up, about 4 artichokes
• 1/4 cup olive oil, divided
• 1/2 cup water
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1/4 teaspoon dried red pepper flakes
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/2 pound cremini mushrooms, cut into small bite-size pieces
• 2 teaspoons minced fresh mint
• 2 tablespoons chopped green olives
• 1 ounce pecorino Romano cheese