Artichoke Stew With Pecorino Romano Recipe - Cooking Index

Ingredients

• 1 1/2 lbs / 681g / 24oz Small boiling potatoes - cut small pieces
• 2 lbs / 908g / 32oz Medium artichokes - (abt 4)
• 1/4 cup / 59ml Olive oil - divided
• 1/2 cup / 118ml Water
• 1/2 teaspoon / 2.5ml Salt
• 2 Garlic cloves - minced
• 1/4 teaspoon / 1.3ml Dried red pepper flakes
• 2 Fresh thyme sprigs
• 1 Fresh rosemary sprig
• 1/2 lb / 227g / 8oz Cremini mushrooms - cut small pieces
• 2 teaspoons / 10ml Minced fresh mint
• 2 tablespoons / 30ml Chopped green olives
• 1 oz / 28g Pecorino Romano cheese