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Greek Artichoke Stew
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Greek Artichoke Stew
A light Greek-style vegetable stew made with artichokes, onion, carrots, potatoes, and peas.
Greek Artichoke Stew
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20 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
12/09/2019
recipe by:
Frankie
INGREDIENTS
1/4 cup olive oil
1 large yellow onion, chopped
3 medium 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
2 cups vegetable broth or water
1/2 cup frozen peas
2 14-ounce cans artichoke hearts, rinsed
juice and zest from 1/2 a lemon
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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, dill, and vegetable broth and bring to a boil.
Reduce the heat to medium-low then cover the pot and 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.
Stir in the fresh lemon zest and juice then season with salt & freshly ground pepper to taste.
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