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Greek Artichoke Stew

Greek Artichoke Stew

This Greek artichoke is a light, lemony vegan dish with succulent, creamy sauce, topped with dill. It verifies why the Mediterranean diet is a healthy and delicious way of eating.
Prep Time 5 mins
Cook Time 55 mins
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4


  • 10 fresh or frozen artichoke bottoms cleaned and trimmed
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 onion, finely chopped
  • 1 leek, the white part, finely chopped
  • 5 spring onions, finely chopped
  • 4 carrots, cut in medium slices
  • 3 potatoes, cut in medium cubes
  • 3 cups (850ml) vegetable broth or hot water
  • 2 lemons, the juice
  • 1 tablespoon all-purpose flour (optional)
  • 1 cup (10g) fresh dill, finely chopped
  • Salt and pepper


  • In a large pot, over medium-high heat, add the olive oil until hot.


  • Add artichokes first and stir for 5 minutes. Add onion, leek and spring onions. Stir well for 3 more minutes. Add carrots, potatoes and stir for 5 minutes. Season to taste. Stir carefully.


  • Add onion, leek and spring onions and stir for 2-3 minutes until softened and translucent. Add artichokes, carrots and potatoes. Stir for 5 minutes. Season to taste. Stir carefully.
  • Add the flour (optional) and give a final good but gentle stir. Pour carefully lemon juice and hot water or vegetable broth to cover all the ingredients. Season to taste, cover the pot with a lid and reduce the heat to a simmer for 40-45 minutes. Stir occasionally.
  • Turn off the heat and add fresh dill. Stir and set it aside for a few minutes. Drizzle some extra olive oil and serve it hot or at room temperature.
Keyword Greek Artichoke Stew