Greek Artichoke Stew
Servings: 4
Total Time: 45 minutes
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
1. Heat the oil in a dutch oven over medium heat. Add the onions to the pot and cook, stirring occasionally, about 3 minutes.
2. 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.
3. 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.
2. 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.
3. 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.
