Artichoke, Bacon, Potato Stew

1 lb new potatoes
2 strips thick bacon, cut into 1/2" strips
1 T minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 C water
1/2 C cream
Salt
2 T minced chives

Steam the potatoes until tender, about 15 minutes and set aside.  When cool enough to handle, cut into quarters or bite-sized pieces.

Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes.  Discard all but 1 to 2 teaspoons of fat and transfer to large pot.

Add shallots and cook until fragrant and tender, about 3 minutes.

Add artichokes and water. Cover tightly and cook until the artichokes are tender, 10-15 minutes.

Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes.

Add cut-up potatoes and stir to coat iwth juices.  Add the cream and bacon, and salt to taste ; continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about five minutes.

Remove from heat and stir in the minced chives before turning into a serving dish.

Calories  194
Protein    5g
Carbs     23g
Fiber      8g
Fat         10g
Sat Fat   5g
Chol       31mg
Sugar     2g
Sodium  125mg