Artichokes and Broad Beans Stew -

Artichokes and Broad Beans Stew Aginares kai Koukia
BY: Greek Cooking Made Easy
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Serves 3-4 persons
This is a classic and easy, one-pan Greek Spring stew using Superfood Artichokes in season, cooked with broad beans, potatoes, carrots and fennel.
Tbh, when I was small, I didnt like the taste of this dish. Whenever my Mom prepared it, she would feed me with a spoon and sang a special Greek song Yeia sou Dimitroula referring to it, so that I would forget its peculiar taste.
Nowadays, I get very excited when artichokes are in season and I am able to cook this delicious dish again.
You could definitely use frozen Artichokes, in order to recreate this simple dish all year round and enjoy its earthy taste!
Suitable for vegans and fasting.

INGREDIENTS:
350 gr. / 12 oz / 7 Artichoke bottoms (fresh or frozen, weighed cleaned)
200 gr / 7 oz Broad Beans (fresh or frozen)
3 big Potatoes, cut in wedges
70 gr / 2.5 oz small Carrots, cut vertically in half
3 Spring Onions, chopped in small rounds
1 medium Onion, finely chopped
1 Garlic Clove, finely chopped
75 ml. or 1/3 cup Olive Oil
40-50 ml / 3 tbsp. Juice of 1-2 Lemons
150 gr / 5.5 oz Fennel Bulb, roughly chopped
bunch fresh Fennel leaves (or fresh dill), finely chopped
1 - 1 & cup Water
Ground Salt & Pepper


BY: Greek Cooking Made Easy
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