Best Mediterranean Artichoke Stew Recipes

MEDITERRANEAN ARTICHOKE AND FRESH FAVA STEW

Steps:

• Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
• Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
• Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.

MEDITERRANEAN ARTICHOKE STEW

Steps:

• Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
• Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
• Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
• Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

MEDITERRANEAN ARTICHOKE AND RED LENTIL STEW

Steps:

• Boil lentils in a large pot of boiling water until tender, drain and rinse.
• In a large pan heat half of the olive oil and add onion, cook until onion is translucent.
• Add remaining oil, artichoke, garlic, capers, parsley, olives and tomatoes and cook, stirring until combined.
• Add the lentils, water, tomato paste, vinegar and sugar, cook for a further 3 minutes until combined and slightly thickened.
• Serve garnished with some extra parsley and some crusty bread.