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I stumbled upon this Greek artichoke stew recipe during my travels through the Mediterranean. Trust me, it's a game-changer! Bursting with flavor, this hearty dish combines tender artichokes and potatoes in a savory broth. Perfect for chilly evenings or when you're craving something comforting yet light. My favorite part? Its simplicity! With just a handful of ingredients, you'll create a mouthwatering meal that'll transport your taste buds straight to Greece. Ready to give it a try? Let's dive in!
Ingredients for Greek Artichoke Stew
- Olive oil: Adds richness and flavor to the stew, enhancing the overall taste and providing a smooth texture.
- Onion: Adds a sweet and savory flavor base to the stew, creating depth and complexity in the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, elevating the taste profile of the dish.
- Artichoke hearts: Provide a unique and earthy flavor to the stew, adding a meaty texture and depth to the dish.
- Potatoes: Add heartiness and substance to the stew, creating a comforting and filling meal that is satisfying and delicious.
- Vegetable broth: Serves as the flavorful liquid base of the stew, enhancing the overall taste and providing depth of flavor.
- Dried oregano: Infuses the stew with a warm and herbaceous flavor, adding a Mediterranean touch to the dish.
- Fresh parsley: Adds a fresh and vibrant flavor to the stew, brightening up the dish and providing a pop of color.
Read more: Greek Chicken Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onion, garlic, and parsley for the recipe.
Greek Artichoke Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 artichoke hearts, quartered canned or fresh
- 2 potatoes, peeled and cubed
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/4 cup fresh parsley, chopped for garnish
Read more: Artichoke Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add artichoke hearts and cubed potatoes to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes, or until potatoes are tender.
- Season with dried oregano, salt, and black pepper.
- Garnish with fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Greek Lamb Stew Recipe
Tips for Making Greek Artichoke Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Artichokes are actually a type of thistle flower bud that is harvested before it blooms.
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