Turkey stew with artichokes and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Artichokes2
• Potatoes150 g
• Onion40 g
• Vegetable broth150 ml
• Lemon juice10 ml
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: January – April

Method

1. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stem, halve them, scrape out the choke and cut them into wedges; keep them in cold water with a splash of the lemon juice so they don't darken.
2. Peel the potatoes and cut them into 2–3 cm chunks; peel and chop the onion; cut the turkey breast into roughly 3 cm cubes. Warm the vegetable stock.
3. Heat the oil in a casserole over medium heat and fry the onion for 3 minutes, until translucent; turn up the heat, add the turkey and brown it for 5 minutes, turning, until golden.
4. Add the drained artichokes, the potatoes and the hot stock, season with salt and black pepper and bring to the boil.
5. Cover and cook over low heat for 25 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
6. Turn off the heat, finish with the remaining lemon juice and chopped parsley and serve.