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Greek Artichoke Stew
A light Greek style vegetable stew made with artichokes, onion, carrots, potatoes, and peas.
Recipe Keywords:
greekartichokestewdairyfreeglutenfreevegetableveganvegetarianstewsmediterranean
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 3 green onions, thinly sliced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and cut in 1/4-inch slices
- 1 pound baby gold potatoes, halved
- salt & freshly ground pepper
- 1 tsp dried oregano
- 1 tsp dried dill
- juice and zest from 1/2 a lemon
- 2 cups vegetable broth
- 1/2 cup frozen peas
- 2 14-ounce cans artichoke hearts, rinsed
Directions
- Heat the oil in a dutch oven over medium heat. Add the onions to the pot and cook, stirring occasionally, about 3 minutes.
- Add the garlic, carrots, potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook for 1 minute. Stir in the oregano and dill until well incorporated then add the lemon juice, lemon zest, and vegetable broth. Stir to combine and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Add the peas and artichokes to the pot and cook until heated through, about 5 more minutes. Season with salt & freshly ground pepper to taste.
