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.

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

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.

This is such a vibrant dish!

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.

Video Tutorial

Hop on the video below to explore a narrated version of how I make this recipe. 1-2-3 and done! Subscribe for channel content that is updated weekly with new videos to inspire your plant-based kitchen.

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!

Hop Over to IG to See How to Make this Delicious Dish

I have been enjoying making videos of the meals that I love and have been sharing them on IG as the quick and abridged version. If you are on IG, check out the live preview here. Tag me if you make this dish. I would love to see your version!

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