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.
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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.
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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.
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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!
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.
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
1–2 tsp sugar I use sucanat
12 baby artichokes
1/4cup dill chopped reserve some for garnish
1 ube squash peeled and diced
1cup russet potato peeled and diced
5 radish peeled and diced
1cup yellow squash and zucchini
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.
Artichoke Stew with Lemon And Dill is made with vegetables that can be found fresh weekly at the farmer’s market.
Keywords: artichoke, spring, farm to table
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!
Dr. Khalsa has had a life-long interest in mindful living as the basis for long-term vitality of mind, body, and spirit. She completed a residency in Internal Medicine at The Mayo Clinic in 2005 and is board-certified in Internal Medicine, Integrative Medicine, Lifestyle Medicine and Hospice/Palliative Medicine. Dr. Khalsa has deepened her studies on health and healing by becoming a Yoga Instructor, Reiki Master, and participating in a 2-year full-time program on Ayurveda at The Ayurvedic Institute in Albuquerque and India.
Serving as an Integrative Medicine PCP, an instructor at the University of Arizona Integrative Medicine fellowship for physicians, and a consultant to other medical practices, she has dedicated her career to promoting an increased understanding in clinical medicine of the link between long-term vitality and the daily choices we make. She is currently focusing her energy to support physicians who want to expand their personal understanding of new ways of healing through an experiential process utilizing techniques in Ayurveda, yoga, mindfulness, and plant-based nutrition. Study Ayurveda with Dr. Khalsa.
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