Greek Artichoke & Fava Bean Stew: Ready in 30 mins!

Artichoke hearts, fava beans, and scallions come together to create this beautiful and healthy and very green stew. If you can find frozen artichoke hearts and frozen fava beans this meal will be on the table in under 30 minutes!

Watch the Video Tutorial Here:

This classic Greek dish falls under the category of ladera or, olive oil-based dishes. Usually, these recipes are made with plenty, and I mean plenty of olive oil. However, I went with a moderate amount that adds just enough flavor without any greasiness. I’d rather drizzle extra olive oil in my bowl. So, make sure to place a bottle of extra-virgin cold-pressed Greek olive oil on the table so that whoever would line some extra can drizzle some in their bowl.

Where can I buy fava beans?

When they’re in season, fava beans are sold fresh, in the produce section. I remember helping my grandma prepare them in Greece. It’s definitely a labor of love. First, you have to get them out of their pods. But, wait, there’s more! Then, you have to peel their outer skin… 

However, if you live near a Mediterranean/Middle Eastern market then, you will most likely find them peeled and ready for you in a little bag, in the freezer section. Easy Peasy!! I was delighted to find them there and bought a few bags. They’re delicious in salads, stews, and can be turned into dips and spreads.

Can I use fresh artichokes for this stew?

Yes! Fresh artichokes are delicious but, many times they can be very expensive. Especially, when they’re not in season. Hence, my go-to is the bag of frozen artichoke hearts. They’re already peeled and ready to use. You cannot beat that! 

If you’d rather stick with fresh artichokes then, follow the instructions in my Artichokes a la Polita recipe.

How to make this healthy stew:

This recipe starts like all delicious recipes do: with an onion (finely chopped) and some olive oil. Cook it over medium heat until soft and golden. Then, add the sliced scallions and cook 2-3 minutes.

Now, it’s time for the garlic. I like to grate the garlic so that it melts right into the stew. All it needs is a few seconds in the pot and it is ready.

Next, add the artichokes and the fava beans. They may be added frozen. How easy is that?

Now, season with salt, pepper, and red pepper flakes for a little kick of heat. Add some water almost to the top of the veggies and bring the mixture to a boil.

Reduce the heat to a medium-low and cover the pot. Cook intil the artichokes are fork-tender. This should take about 15 minutes.

In a small bowl, combine the juice of a lemon with a teaspoon (or two) of cornstarch. Whisk them together until smooth. Add some of the hot stock to the mixture to dilute it even more then, pour into the pot. Add the dill and mix everything gently.

Cook the stew until it thickens for about 2-3 minutes more. Taste and adjust the seasoning if needed.

I like to serve this stew with more lemon wedges, toasted bread, and some extra olive oil.

This dish is perfect for a Meatless Monday dinner or alongside lamb at your Holiday table.

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Greek Artichoke & Fava Bean Stew: Ready in 30 mins!

Yield: 4-5

Cook Time: 30 minutes

Total Time: 30 minutes

Artichoke hearts, fava beans, and scallions come together to create this beautiful and healthy and very green stew. If you can find frozen artichoke hearts and frozen fava beans this meal will be on the table in under 30 minutes!

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Ingredients

• 400g (about 10) artichoke hearts
• 400g (14 oz) frozen fava beans, shelled and peeled
• 1/3 cup olive oil
• 1 onion, finely chopped
• 3-4 garlic cloves, grated
• 5 scallions, thinly sliced
• 2-3 tablespoons finely chopped dill
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes, optional
• ¼ cup fresh lemon juice
• 1-2 teaspoons cornstarch

Instructions

1. Cook the onion with the olive oil over medium heat until soft and golden. About 10 minutes.
2. Add scallions and cook until soft. 3 minutes.
3. Add garlic and warm through 20 seconds.
4. Add the frozen fava and artichoke hearts.
5. Pour enough water to almost cover the vegetables.
6. Season with salt, pepper, and red pepper flakes.
7. Bring to a boil. Reduce the heat to medium-low and cover the pot.
8. Cook until the artichoke hearts are fork-tender.
9. In a small bowl, combine the lemon juice with the cornstarch and whisk together until smooth.
10. Add some hot broth from the pot and whisk together. Pour the mixture into the pot and add the dill. Mix together and cook until the stew has thickened. About 3 minutes.
11. If the stew is too thick, add more water to get it to your desired consistency.
12. Taste and adjust seasoning if needed.
13. Serve with more olive oil, toasted bread, and lemon wedges. Enjoy!