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Spring Artichoke Stew

Spring Artichoke Stew

Spring Artichoke Stew is a light and flavorful dish that celebrates the fresh flavors of spring. This vegetarian stew is made with tender artichokes, spring onions, fennel, and green garlic, all simmered together in a savory broth.

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Why Make Spring Artichoke Stew

Spring Artichoke Stew is a delicious way to enjoy the flavors of the season. It’s a simple and healthy dish that is perfect for a light lunch or dinner.

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How to Make Spring Artichoke Stew

Ingredients:

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  • Juice of 1 lemon
  • 6 small artichokes
  • 2 tablespoons olive oil
  • ½ pound spring onions, white and light green parts only, chopped (about 1½ cups)
  • ½ cup chopped celery, preferably from the heart of the bunch
  • 1 bulb green garlic, papery shells removed, chopped
  • 1 large fennel bulb (1 to 1¼ pounds), trimmed, quartered, cored, and chopped (3 to 3½ cups chopped)
  • Salt and freshly ground black pepper to taste
  • ½ cup water
  • 2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

Instructions:

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  1. Prepare the Artichokes:
    • Fill a large bowl with water and add the lemon juice. This will prevent the artichokes from browning.
    • Peel the tough outer leaves from the artichokes until you reach the tender, pale inner leaves.
    • Trim the tops of the artichokes and cut them in half lengthwise. Remove the hairy choke from the center with a spoon.
    • Cut the artichokes into thin slices and place them in the lemon water.
  2. Cook the Vegetables:
    • In a large pot, heat the olive oil over medium heat.
    • Add the spring onions, celery, green garlic, and chopped fennel bulb. Season with salt and pepper.
    • Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  3. Add the Artichokes:
    • Drain the artichoke slices from the lemon water and add them to the pot.
    • Stir well to combine with the other vegetables.
  4. Simmer:
    • Add the ½ cup of water to the pot.
    • Cover and simmer over low heat until the artichokes are tender, about 15-20 minutes.
  5. Finish and Serve:
    • Once the artichokes are tender, taste and adjust seasoning if necessary.
    • Stir in the chopped fennel fronds or fresh mint.
    • Serve hot, garnished with additional herbs if desired.

Serving Suggestions

Spring Artichoke Stew is delicious served with crusty bread for dipping or over cooked grains such as rice or quinoa.

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Storage Info

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove until warmed through.

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Some Techniques or Tips

  • When preparing the artichokes, make sure to keep them in the lemon water to prevent browning.
  • Feel free to customize this recipe by adding other spring vegetables such as peas or asparagus.

Variation

For a heartier stew, you can add cooked white beans or chickpeas to the pot along with the artichokes.

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FAQs about Spring Artichoke Stew

Q: Can I use frozen artichokes for this recipe? A: While fresh artichokes are best for this recipe, you can use frozen artichoke hearts if fresh ones are not available. Thaw them before slicing and cooking.

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Q: Can I make this stew ahead of time? A: Yes, you can make this stew ahead of time and reheat it when ready to serve. The flavors will actually develop more if allowed to sit for a day before reheating.

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Q: Can I freeze leftovers? A: Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.

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