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I stumbled upon this artichoke stew recipe during a chilly autumn evening, craving comfort food with a twist. Combining earthy artichokes with aromatic herbs and tangy tomatoes, this hearty dish quickly became my go-to for impressing dinner guests. Its simplicity belies rich flavors that develop as ingredients simmer together. Perfect for vegetarians or anyone seeking a satisfying meal, this stew warms both body and soul. Trust me, once you've tried it, you'll find yourself reaching for artichokes more often than you'd expect!
Ingredients for Artichoke Stew
- Artichokes: Tender and flavorful, artichokes add a unique taste and texture to the stew, making it hearty and satisfying.
- Olive oil: Provides a rich base for cooking the onions and garlic, infusing the stew with a subtle fruity flavor.
- Onion: Adds a sweet and savory depth to the stew, enhancing the overall flavor profile with its aromatic qualities.
- Garlic: Infuses the stew with a bold and pungent flavor, elevating the taste and aroma of the dish.
- Vegetable broth: Serves as the flavorful liquid base of the stew, enhancing the overall taste and providing depth of flavor.
- Diced tomatoes: Adds a burst of tangy sweetness and a hint of acidity to the stew, balancing out the richness.
- Oregano: Brings a warm and earthy flavor to the stew, complementing the other ingredients with its herbaceous notes.
- Thyme: Offers a subtle and aromatic herbaceous flavor to the stew, enhancing the overall taste with its earthy undertones.
Read more: Lamb And Artichoke Stew Recipe
Essential Tools for Making This Stew
- Knife: Essential for trimming and quartering the artichokes.
- Large pot: Needed to cook the stew and simmer the ingredients together.
Artichoke Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 4 artichokes trimmed and quartered
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- to taste salt and pepper
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and cook until translucent, about 5 minutes.
- 3. Stir in the minced garlic and cook for another minute.
- 4. Add the artichokes, vegetable broth, diced tomatoes, oregano, and thyme.
- 5. Bring to a boil, then reduce heat and let it simmer for 30-35 minutes, until the artichokes are tender.
- 6. Season with salt and pepper to taste.
- 7. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Can You Make Artichoke Stew Ahead of Time?
Make Ahead Instructions
- Prepare the artichoke stew as directed in the recipe.
- Let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Artichokes are actually a type of thistle plant, and the edible part is the flower bud before it blooms.
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