Artichoke Stew With Pecorino Romano Recipe

• 1 1/2 lb small boiling potatoes cut small pcs
• 2 lb medium artichokes - (abt 4)
• 1/4 c. extra virgin olive oil divided
• 1/2 c. water
• 1/2 tsp salt
• 2 x garlic cloves chopped
• 1/4 tsp dry red pepper flakes
• 2 x fresh thyme sprigs
• 1 x fresh rosemary sprig
• 1/2 lb cremini mushrooms cut small pcs
• 2 tsp chopped fresh mint
• 2 Tbsp. minced green olives
• 1 ounce pecorino Romano cheese

Directions