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Recipeother Vegetarian

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.

10 ingredients11 preparation steps
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Ingredients

  • red potatoes
  • frozen artichoke hearts
  • chickpeas
  • extra virgin olive oil
  • lemon
  • water
  • ground cumin
  • paprika
  • cayenne pepper
  • salt and black pepper

Preparation

  1. 1peel and dice potatoes into 1" or so chunks
  2. 2put in a medium pot along with the frozen artichokes
  3. 3drain and rinse the can of chickpeas and add to the pot
  4. 4halve the lemon and either squeeze it on a juicer , or pick out as many seeds as possible and squeeze directly into the pot
  5. 5add olive oil , spices , and water
  6. 6stir ingredients in pot and bring to a boil
  7. 7once boiling , reduce heat to a simmer
  8. 8cook 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
  9. 9stir occasionally
  10. 10you 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
  11. 11really , it is hard to overcook this dish