Guiso De Alcachofas Artichoke Stew

Instructions

1. Prepare the artichokes by removing the tough outer leaves until you reach the tender inner leaves. Cut off the top third of the artichoke and trim the stem. Slice the artichokes in half lengthwise and remove the fuzzy choke in the center. Cut the artichoke halves into quarters and place them in a bowl of water with lemon juice to prevent browning.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.

3. Stir in the chopped tomatoes, paprika, cumin, and smoked paprika. Cook the mixture for about 5 minutes until the tomatoes soften and release their juices.

4. Drain the artichokes and add them to the pot, stirring to coat them in the tomato mixture. Pour in the vegetable broth and season with salt and pepper to taste. Bring the stew to a gentle simmer.

5. Cover the pot and let the stew simmer for about 30-40 minutes, or until the artichokes are tender. Taste and adjust the seasoning as needed.

6. Once the stew is ready, ladle it into bowls and garnish with freshly chopped parsley. Serve the Guiso De Alcachofas Artichoke Stew hot, accompanied by crusty bread or over a bed of cooked rice for a more substantial meal.