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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

moschári (Kapama) me agginares - Beef (or Lamb) and Artichoke Stew Recipe

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This recipe for moschári (Kapama) me agginares - Beef (or Lamb) and Artichoke Stew is from Laura Post's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chuck roast or similar type roast (you can also use lamb here)
4-5 potatoes, peeled and cubed
1 bunch of green beans, ends snipped and bean broken into bite-sized pieces
3-4 stalks celery, chopped
4 artichokes, cleaned, with tips of leaves cut off, and artichokes quartered
Directions:
Directions:
In a stew pot with a little olive oil, sear roast on all sides until nicely browned.
Add water to an inch or two over roast. Add salt and pepper.
Cover and cook until tender. Take roast out and cut into bite-sized pieces. Add back to pot.
Add green beans and celery. Adjust seasoning (salt and pepper) to taste. Cook until beans are almost soft.
Add potatoes and artichoke quarters.
Cover and cook until artichokes are tender.
Adjust salt to taste.
Personal Notes:
Personal Notes:
We're the only family that I've seen who makes this - comes from Grandpa Charlie's side of the family. Usually made with lamb in Greece. Not a lot of lamb in L'ville, Illinois so we used beef.

 

 

 

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