|Onions||2 , sliced to make 2 cups|
|Onions||2 , sliced into 1 1/2 - 2 cups|
|Garlic||3 Clove (15 gm)|
|Olive oil||3 Tablespoon|
|Carrots||2 Medium, sliced into make 1 1/2 cups|
|Carrots||2 Medium, sliced to make 1 1/2 cups|
|Potato||1 Large, diced to make 2 cups|
|Sweet paprika||1 Tablespoon|
|Hot water||2 Cup (32 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Red bell pepper||1|
|Canned artichoke hearts||14 Ounce (5 Artichoke Hearts)|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Chopped spanish olives||1⁄4 Cup (4 tbs)|
Halve and thinly slice the onion, then cut the slices in half.
Mince or press the garlic.
In a pot, saute the onions and garlic in the oil on medium heat until tender.
Peel the carrots, cut them in half lengthwise, and then slice them crosswise into half circles, and add them to the pot.
Peel the potato if you like, and cut it into /4-inch cubes.
Add the potato, paprika, bay leaves, and cayenne and saute for a minute orso, stirring to prevent sticking.
Pour in the water, sherry, and salt.
Cover the pot and bring to a boil.
Reduce the heat to a simmer.
Wash the mushrooms and cut off and discard the stems.
Leave any small mushrooms whole, but cut the larger ones into halves or quarters.
Chop the pepper into 1-inch pieces.
Add the mushrooms and peppers to the pot.
Cut the artichoke hearts into halves.
When the vegetables are just tender, stir in the artichokes and peas.
Simmer for 3 to 4 minutes.
Add salt to taste.
Serve topped with chopped olives, and wedges of hard-boiled egg if you like.