Best 3 Mediterranean Artichoke Stew Recipes
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our exploration of the flavors and aromas of "Mediterranean Artichoke Stew." This exquisite dish, deeply rooted in the culinary traditions of countries like Italy, Greece, and Lebanon, is a testament to the region's love for fresh, seasonal ingredients and vibrant flavors. As you delve into the world of Mediterranean cooking, you'll discover the secrets to creating an authentic and delicious artichoke stew that will transport your taste buds to the heart of the Mediterranean. From selecting the finest artichokes to mastering the art of balancing flavors, we'll guide you through every step of the cooking process, ensuring that you create a dish that is both authentic and captivating.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN ARTICHOKE STEW
A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.
Provided by DaphneM
Categories Stew
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 10
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 FRESH FAVA STEW
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves six
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 11 grams, Fiber 35 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1351 milligrams, Sugar 25 grams
MEDITERRANEAN ARTICHOKE AND RED LENTIL STEW
Number Of Ingredients 13
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.
Tips:
- Use fresh ingredients: Fresh artichokes, vegetables, and herbs will give your stew the best flavor.
- Trim the artichokes properly: Remove the tough outer leaves and the fuzzy choke from the center of the artichoke.
- Soak the artichokes in water: This will help to remove any bitterness from the artichokes.
- Brown the artichokes and vegetables before adding the liquid: This will help to develop their flavor.
- Use a good quality broth: The broth is the base of your stew, so make sure it's flavorful. You can use chicken, vegetable, or beef broth.
- Season the stew to taste: Add salt, pepper, and other spices to taste.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious broth.
Conclusion:
Mediterranean artichoke stew is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With its fresh ingredients and flavorful broth, this stew is sure to be a hit with your family and friends.
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