Artichoke and Greens Stew

I am a very big fan of artichokes. In a stew, in a soup, in a salad, on a sandwich, baked and cheesy… The list is long. They are simply delicious. Especially in a soup like this. The chard adds some color (especially if you use rainbow), the paprika gives a warm spicy flavor and shallots are so gourmet.

(P.S. The shallots I used were the last of my summer store from the Urban Farm!)


1⁄4 cup extra-virgin olive oil

2 15-oz. cans of artichoke hearts (or 6 large, full-size freshly cooked artichoke hearts with stems quartered)

5 shallots, quartered

Salt and pepper, to taste

1 tablespoon paprika (or more, to taste)

6 cups water (or vegetable broth, if you use this use less seasoning)

1 to 2 endive, sliced into thirds, roots trimmed

1 bunch swiss chard, stemmed and thinly sliced lengthwise (I used rainbow)

1 lemon, quartered (or 1/3 cup lemon juice)


1. Heat 1⁄4 cup oil in a 6-qt. dutch oven or large soup pot over medium-high heat. Add artichokes and shallots and cook, stirring occasionally, until light brown, about 10 minutes.

2. Season with salt, add paprika and pepper. Cook, stirring frequently, until fragrant, about 2 minutes.

3. Add 6 cups water and bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, until artichokes and shallots are tender, about 15 minutes.

4. Add greens and cook, stirring once, until wilted, about 2 minutes.

5. Season stew with more salt, pepper and paprika to taste. Add lemon juice, stir and serve.

recipe adapted from Saveur


Tags: , , ,

Categories: Main dish, Season: Fall, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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