Makes: 4 servings

Mixed Spring Vegetable Stew

Makes: 4 servings

4 globe artichokes
1 lemon, halved
1 tablespoon all-purpose (plain) flour
1 tablespoon freshly squeezed lemon juice
⅔ cup (150 ml / ¼ pint) olive oil
1 onion, grated
2¼ lb (1 kg) ripe tomatoes, peeled, seeded, and finely chopped or 14 oz (400 g) canned chopped tomatoes
1 teaspoon sugar 1 tablespoon red wine vinegar
½ cup (25 g / 1 oz) finely chopped fresh parsley or (15 g /½ oz) dill
salt and pepper
1 lb 2 oz (500 g) young fava (broad) beans in their pods, trimmed and halved
2¼ lb (1 kg) potatoes, quartered
2¼ lb (1 kg) fresh peas, shelled

Cut off the artichoke stems, trim the bases, and remove all the thick green leaves and the chokes, leaving only the cup-shaped hearts. Rub with the lemon halves to prevent discoloration and place in a bowl of water mixed with the flour and lemon juice. Heat the oil in a large pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomatoes, sugar, vinegar, and parsley or dill and season with salt and pepper. Add the beans, drained artichoke hearts, potatoes, and peas, cover, and simmer for about 40 minutes, until the vegetables are tender and the sauce has reduced. Serve the tourlou hot or at room temperature. This recipe can be easily adapted to suit whatever vegetables you have on hand.

From the Cookbook


Vefa's Kitchen

Photos By: Edward Park
Photo By: Edward Park

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