Artichokes with broad beans - A delicious and healthy option

Artichokes with broad beans

The fresh flavours of the Greek countryside deliciously and nutritiously welcome the summer table, combining tender artichokes, beans, and seasonal vegetables in the same dish.

Materials for four servings:

12 artichokes
1.5 kilos of broad beans with their pods
One dry onion, chopped
One medium carrot, sliced
One large potato, diced
One bunch of fresh onions, sliced
One clove of garlic, sliced
½ bunch parsley, chopped
½ bunch of dill, chopped
One lemon, the juice
200 ml extra virgin olive oil
salt flower
black pepper

For the artichokes

One full tsp. tablespoons all-purpose flour
Two lemons, the juice
1 litre of cold water


Step 1

Mix the flour with the lemon juice and water in a large bowl. Clean the artichokes. If they are large, cut them into 4; if they are small, cut them into 2, and immediately put them in the flour water with the lemon so they do not turn black.

Step 2

Then, open the pods from the beans and remove the seeds in a bowl. Heat the olive oil in a saucepan, add the dry onion, garlic, and carrot, and mix them until they become shiny without getting coloured.

Step 3

Add well-drained artichokes, beans, potatoes, and green onions and steam them all together. Season with salt and pepper, add a little water to cover them and let them boil.

Step 4

As soon as they boil for 1-2 hours, lower the heat and add the parsley and dill. Cook the food for about 1 hour until the food is left with its oil. Serve with a little lemon juice and olive oil.

Styling: Tzannis Sifnaios - Food styling: Makis Georgiadis - Photos: STUDIO LM

Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Potatoes with feta cheese - A perfect appetiser.

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