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Artichoke Stew with Lemon And Dill

Aug 6, 2022

Artichoke Stew with Lemon And Dill

Artichoke Stew with Lemon And Dill: A Summer Tradition

This week, we’re making artichoke stew with lemon and dill inspired by Paula Wolfert. Our first step is to take a dozen or so baby artichokes, remove the outer tough leaves, and remove the inner choke or thistle with a spoon or melon baller.

An important note is to cover the artichokes with lemon juice to help with oxidation.

For recipes and general celebration of earth to table eating follow @doctorsirichand on instagram.

Try This Recipe after a visit to the Summer Farmer’s Market

Artichokes are delicious when prepared this way.

In this particular version of the recipe that I made this year (every year is different), the first layer was the ube (purple yam). The second was a white russet potato. The third layer was the baby artichokes that were ready to be cooked. Then I added additional vegetables.

I also roast radish sometimes. I love the extra color and the bit of pungency that they add. This particular dish does well when it cooks for a long time over slow heat so that some of the sugars in the vegetables have time to caramelize. That softens their flavor a bit. We really enjoy this in our home over the summer months.

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Artichokes are a Nutrient Dense Foods that Can Be a Powerful Foundation in a Plant-based diet.

The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, plant-based ingredients, you can improve your health. Grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based.

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This is such a vibrant dish!

Artichoke Stew with Lemon and Dill
Ayurveda Foundations for Physicians

I like to put the potatoes on the bottom so that all of the flavors can combine. We make this once a year. Before it goes into the oven. We add a slurry that’s water, lemon, sea salt, olive oil, and sugar. This helps create a wonderful sauce that brings all the flavors together.  You can either let it sit in the pan that it’s cooked in for about an hour or so or transfer it into a dish you’ll be serving.

Either one is okay. I cover it to let all the flavors come together over the next hour. Don’t put too much energy into stirring as it’ll start to break down the vegetables, which are more delicate after they’ve been cooked. When it’s time to serve, you can have this with a beautiful flat pasta like pappardelle.

You’re sure to see an empty bowl at the end of the meal. No leftovers whatsoever. 

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Recipe

When I share a recipe on the blog, this is the food that I eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. This is a way to increase your daily leafy green intake.

I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks that will help you to create a routine in the kitchen that helps to reduce the decision fatigue that can come up. Please share you feedback on the recipes as well!

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Artichoke Stew with Lemon and Dill

Artichoke Stew with Lemon And Dill


  • Author: Dr. Siri Chand
  • Total Time: 2 hours 45 minutes

Description

This spring time meal is wonderful when the roses are in bloom and artichokes are abundant. The flavors in this are best after a couple of days. 


Ingredients

Units Scale
  • 2 cups water
  • 2 lemons one for lemon water for the artichokes and the other for cooking (and perhaps a third at the end for extra flavor)
  • 1/2 tsp coarse sea salt
  • 1 tbsp all-purpose flour
  • 2 tbsp extra-virgin olive oil
  • 12 tsp sugar I use sucanat
  • 12 baby artichokes
  • 4 scallions
  • 1/4 cup dill chopped reserve some for garnish
  • 1 ube squash peeled and diced
  • 1 cup russet potato peeled and diced
  • 5 radish peeled and diced
  • 1 cup yellow squash and zucchini


Instructions

  • Preheat the oven to 325F.
  • Remove the outer leaves and thistle from the artichokes. You can remove the tops of the leaves as seen in the video too. Using a spoon or melon baller helps to get all the thistle out. Trim the stems as well.
  • Place them in lemon water to prevent oxidation.
  • Layer the vegetables in a baking dish that you can cover. I love this enamel one from Dansk.
  • Combine the olive oil, salt, water, lemon juice, and olive oil. Pour over the vegetable mixture.
  • Cover and let cook at 325 for 75-90 minutes.
  • Let stand for 1-2 hours after cooking.
  • Serve with sourdough bread or fresh pasta. I used pappardelle from the market which was great.

Notes

Artichoke Stew with Lemon And Dill is made with vegetables that can be found fresh weekly at the farmer’s market.

  • Prep Time: 45
  • Cook Time: 120

Keywords: artichoke, spring, farm to table

Who am I??

Looking to make a positive change in your life and community? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day. She is an expert in Ayurveda and plant-based nutrition. She particularly works with physicians to explore how to create time for self-care. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. In conclusion, let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.

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This experience is powered by CMEfy – an AI-powered platform that directs learners along a pathway to capture reflections at the point of inspiration, point of care. Clinicians may earn CME/CE credit via ReflectCE, the accredited activity portal. Learn more at about.cmefy.com/cme-info

The CE experience for this Blog Post / Article is powered by CMEfy – click here to reflect and earn credits: https://earnc.me/klZF4Q

Kitchen Supplies

Having the right supplies makes being in the kitchen easier. Click below to explore some of my favorite gourmet supplies that are going to increase your wow factor on things you create.

Thanks for checking out this weeks post!

Artichoke Stew with Lemon And Dill

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Dr. Siri Chand 

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May your life be nourished and vital! 

*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.

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○ 10 PLANT-BASED RECIPES
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○ SPICE CABINET INTRODUCTION 




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By joining, you'll get this exclusive ebook for free and be added to our newsletter. You can unsubscribe at any time. Privacy Policy. 

Plant focused recipes that are oriented to bring you to a deeper relationship to spices and flavor. Recipes I make every week. 

Get your spice cabinet together in this new found joy of cooking where you may need a few new spices and herbs for your meals. 

Recipes that we are always asked for. Like walking or brushing our teeth, these recipes nourish us everyday.