Artichoke Stew Recipe

Name: Artichoke Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 x trimmed and halved Baby artichokes; 2 x ten ounce pkgs. frzn artichokesten ounce pkgs. frzn artichokes, liquid removed and patted dry; 1 x lemon halved; 3 sprg minced fresh rosemary; 3 x large sprigs of fresh thyme; 3 x bay leaves; 1/4 c. extra virgin extra virgin olive oil - (60ml); 5 clv garlic, slivered; 8 x shallots peeled and quartered with the root end in tact; 1 x fennel bulb, trimmed and cut into 1-inch pcs; 5 x small fingerling potatoes cut into 1-inch pcs; 2 Tbsp. plain white flour - (30ml); 1 tsp salt - (5ml) Freshly grnd pepper to taste; 1 c. dry white wine - (250ml); 1 1/2 c. chicken broth - (375ml); 3 Tbsp. coarsely minced flat leaf parsley - (45ml); 1 x coarsely minced large clove of garlic; 1 x tsp of freshly grated lemon zest - (5ml)

Servings: persons

16 x trimmed and halved Baby artichokes
2 x ten ounce pkgs. frzn artichokesten ounce pkgs. frzn artichokes, liquid removed and patted dry
1 x lemon halved
3 sprg minced fresh rosemary
3 x large sprigs of fresh thyme
3 x bay leaves
1/4 c. extra virgin extra virgin olive oil - (60ml)
5 clv garlic, slivered
8 x shallots peeled and quartered with the root end in tact
1 x fennel bulb, trimmed and cut into 1-inch pcs
5 x small fingerling potatoes cut into 1-inch pcs
2 Tbsp. plain white flour - (30ml)
1 tsp salt - (5ml) Freshly grnd pepper to taste
1 c. dry white wine - (250ml)
1 1/2 c. chicken broth - (375ml)
3 Tbsp. coarsely minced flat leaf parsley - (45ml)
1 x coarsely minced large clove of garlic
1 x tsp of freshly grated lemon zest - (5ml)

1
In order to prevent fresh artichokes from browning, rub the clean, freshly cut surfaces with lemon.
2
Heat the extra virgin olive oil in a Dutch oven over medium high heat till the oil is warm.
3
Tie the rosemary, thyme and bay leaves into a bouquet with butcher twine and place in the warm oil.
4
Add in the slivered garlic and stir till fragrant.
5
Add in the shallots and the fennel and cook while stirring till the vegetables are nicely browned (approximately 10 min).
6
Add in the artichokes and potatoes and sprinkle with flour and stir well for 5 min.
7
Add in the white wine and salt and pepper to taste.
8
Simmer and stir the mix till the wine has reduced by half.
9
Add in the chicken broth and bring the stew to a boil.
10
Cover and reduce the heat to lower.
11
Cook till the vegetables are tender (approximately 45 min).
12
Remove the herb bouquet and season to taste.
13
Garnish the ragout with a mix of minced parsley, minced garlic and lemon zest.
14
Serve and enjoy!

821

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 x trimmed and halved Baby artichokes, 2 x ten ounce pkgs. frzn artichokesten ounce pkgs. frzn artichokes, liquid removed and patted dry, 1 x lemon halved, 3 sprg minced fresh rosemary, and more.

Yes, Artichoke Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!