It’s artichoke season! You know those funny looking vegetables that appear in the produce department of your grocery stores every Spring? The ones you bypass because well, they look scary and you’re not sure how to prepare them. Well, fear no more, we are bringing you the most delicious recipe today for Greek Artichoke Stew! It’s a perfect Spring dish, full of flavor and contrary to the typical heavy stew recipe, it’s light and super simple to make. So the next time you’re in the veggie aisle, pick up a few fresh artichokes and make Greek Artichoke Stew, we promise you won’t be disappointed.
How to Peel and Prepare the Artichokes
Even though the process of cleaning and preparing artichokes can seem intimidating, it’s actually much easier than it looks. We are looking to get to the heart of the artichoke, so we will be getting rid of the external part of the vegetable.
Step One: Wash the artichokes under cold water, making sure to rinse well in between the leaves.
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Step Two: Using a sharp knife, cut ⅓ off of the top of the artichoke.
Step Three: Remove the outer leaves by pulling the leaf back until it snaps. Cut off the end of the stem and, using a vegetable peeler, peel away hard surfaces from the stem.
Step Four: Cut the artichoke in half, and scoop out the fuzzy center with a spoon.
Step Five: Place cleaned artichokes in a bowl filled with water and lemons. Artichokes tend to discolor quickly when exposed to air, so this step is very important. Don’t wait until you have cleaned all the artichokes before placing them in the water. As soon as one is cleaned, it should go immediately in the lemon water.
Let’s Cook Greek Artichoke Stew
Once the artichokes have been cleaned, you are just a few easy steps away from enjoying a mouthwatering Mediterranean dish that is sure to become one of your favorite vegetarian meals. Chopping, sauteing, stirring and simmering are the only cooking steps you’ll need to prepare this recipe. We hope you will enjoy preparing and eating this dish as much as we do!
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Greek Artichoke Stew
Ingredients
- 1/4 cup olive oil
- 1 medium sweet onion sliced
- 4 green onions chopped
- 1 clove garlic chopped
- 3 carrots sliced into rounds
- 12-14 new potatoes quartered
- 6 artichokes cleaned and trimmed
- 32 oz vegetable broth
- juice of 2 fresh lemons
- 1/4 cup dill finely chopped
- salt and pepper to taste
- 2 tablespoon all purpose flour
Instructions
- In a pot, heat the olive oil, add in the sweet and green onions and saute for 3 minutes.
- Add the garlic, carrots, and potatoes to the mix.
- Continue to saute for 5 minutes until vegetables turn golden.
- Add the artichokes, broth, lemon juice, 1/2 of the dill, salt, pepper and flour. Stir thoroughly and bring to a boil.
- Cover the pot, lower the heat and simmer for 50 minutes to one hour.
- Serve with lemon wedges, a drizzle of olive oil and sprinkle with remaining dill.
