Artichoke Mashed Potatoes

Artichoke Mashed Potatoes A favorite and classic Bella Cucina recipe! The bright flavor of our Artichoke Lemon Pesto makes for a unique and delicious mashed potato.

Ingredients: 1/2 cup cream or milk, warmed 6 ounces Artichoke Lemon Pesto   1 tablespoon unsalted butter, softened kosher salt and freshly cracked black pepper to taste 2 pounds Yukon Gold potatoes, cut into 2 inch pieces Directions: In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain. In mixer or with hand mixer or masher, blend potatoes with cream or milk and butter until smooth and creamy. Add artichoke pesto until well blended. Salt and pepper to taste

Buon appetito! copyright 2011 Alisa Barry

Artichoke and Lamb Stew

ARTICHOKE AND LAMB STEW
This stew is delicious on a cool night. The slow simmering makes the lamb incredibly tender. {You can also substitute with chicken thighs or root veggies.}

1/3 cup extra virgin olive oil
2 pounds boneless shoulder of lamb, cut into 2" cubes {or 8 chicken thighs}
1 onion, chopped
1 cup chopped carrots
2 garlic cloves, chopped
1 tablespoon chopped rosemary
1 cup Artichoke Lemon Pesto
4 cups chicken broth
1/4 cup chopped Italian flat-leaf parsley
kosher salt and freshly cracked black pepper to taste.

In a large, heavy sauté pan, heat 3 tablespoons olive oil over medium-high heat until hot. Cook the lamb on both sides until browned and caramelized. Remove and set aside the lamb and add the remaining oil to pan.

Once the oil is heated, add the onion, carrots, garlic and rosemary, and sauté until soft (about 10 minutes). Add the set-aside lamb, artichoke lemon pesto, broth and parsley. Bring to a gentle simmer, scraping up the bits periodically, and cover and cook, continuing to simmer over low heat for about 1½ hours, until the meat is tender.

You can eat the stew as is, or serve with rosemary polenta, butternut squash puree or fregola Sardinian couscous.

Serves four to six.

Buon appetito! copyright 2011 Alisa Barry