The mixed stew of meat married with artichokes is a typical dish of Campanialike almost all things recipes “married“. From a linguistic point of view, obviously, not a culinary one, because the term simply means “married” in the sense of “together.” Except that you will find recipes everywhere. rice and peasrice and peas and not rice married with peas, or fettuccine with porcini mushrooms and not fettuccine married with porcini mushrooms.
If instead you find that something is married the origin is almost certainly Neapolitan. Starting from the famous minestra maritata, which was established in Naples in the second half of the 18th century, also thanks to the appreciation of the Bourbon royalty. A rather complicated soup, where almost all the vegetables from the garden are seasoned in a broth of sausages and various meats.
In the mixed meat stew married with artichokes what we propose is expected beef and pork pulp. In fact, as in all mixed stews, the original recipe also includes beef. We didn’t include it just because it would complicate the recipe, and could (if the meat were much tougher than beef and pork) to the point of ruining the dish. In fact, for beef to be as tender as veal and pork, it is necessary to cook it for a long time, but you also have to know how to choose the right meat or blindly trust the butcher.
If you also intend to add beef pulpdo it by browning it in the sautéed onion and garlic (in practice between point 2. and point 3. of the “execution” described below), then letting it cook over low heat and covered for 20 minutes before proceeding to the remaining meat, as indicated in point 3. of “preparation”.
Like most stews, also the mixed stew of meat married with artichokes. It is better to let it rest a little after cooking. This way the flavors have time to fully mature and interact better with each other. If you can, do it: half an hour is enough, but 2-4 hours is better. Then reheat the stew very gently, just over low heat, just before serving.
- 400 g beef pulp cut into pieces
- 400 g pork cut into pieces
- 4 artichokes with their stems
- 1 onion
- 2 cloves of garlic
- 250 g tomato puree
- dry white wine
- Extra virgin olive oil
- Clean the artichokes: cut the tips and discard the tough outer leaves, then cut them into wedges, removing the inner beard. Peel and peel the stems as well (leaving only the softer inner marrow) and cut them into slices.
- Chop the onion and garlic cloves and gently fry them in a pan with 4 tablespoons of oil.
- Add the meat and brown it, stirring, over a slightly higher heat. When all the pieces of meat have browned more or less, add a small glass of wine (about 100 ml) and then let it evaporate. Almost absolutely
- Pour in the tomato, mix and cook for 10-12 minutes over low heat with the lid on.
- Add the artichokes to the meat, season with salt and season with a tablespoon of chopped parsley and a generous pinch of pepper. Mix well but gently, trying not to break the artichoke segments.
- Leave on low heat with the lid on for about 30-35 minutes. Make sure it doesn’t stick to the bottom: if necessary (but it shouldn’t be necessary if the heat is slow enough and the saucepan is covered), add a few tablespoons of boiling water. Serve your mixed meat stew with artichokes hot