Spring Vegetable Stew
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Juice of 1 lemon
- 6baby artichokes
- 2tablespoons olive oil
- ½pound spring onions, white and light green parts only, chopped (about 1½ cups)
- ½cup chopped celery, preferably from the heart of the bunch
- 1bulb green garlic, papery shells removed, chopped
- 1large fennel bulb (1 to 1¼ pounds), trimmed, quartered, cored, and chopped (3 to 3½ cups chopped)
- Salt and freshly ground black pepper to taste
- ½cup water
- 2tablespoons chopped fennel fronds or chopped fresh mint (or a combination)
Nutritional analysis per serving (4 servings)
248 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 19 grams dietary fiber; 9 grams sugars; 11 grams protein; 1108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a bowl with water and add lemon juice. Trim artichokes, quarter them and place in the water as you go along.
- Step 2
Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery. Cook, stirring, until tender, about 5 minutes. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
- Step 3
Drain artichoke hearts and add to the pan. Cook, stirring often, for 5 minutes. Add water and salt to taste and bring to a simmer. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes. Taste and adjust salt and pepper. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.
Private Notes
Comments
I thought green garlic is spring garlic, in other words, early garlic that comes out in the spring, not fully matured. The bulb is softer than regular knobs of garlic and it's not as pungent. That's why you could use "one bulb" as the recipe calls for. Different from scallions as mentioned by Erin.
Scallions are not green garlic. Green garlic is young, immature garlic. It has a brief season. The flavor is more vegetal than mature garlic, but it has garlic’s pungency. Scallions look like miniature leeks, but they are not. (They’re also called green onions in some parts of the country, but they aren’t those, either.) Scallions don’t bulb out like other onions; the ones you can buy are mature. Farmers sometimes call them bunching onions. Green/spring onions are immature bulging onions.
Delish! Added some sugar snap peas and asparagus in the last 15 mins and served over whole-wheat Israeli couscous. A keeper!
I substituted 1 can of artichoke hearts for fresh, used 1 regular garlic clove, added 1/2 c frozen peas at the end and also a 14 oz can of butter beans plus the bean liquid. When that was cooked, I added about 3 c of fresh cooked pasta (tubes or swirls) and served with Romano cheese. Big hit.
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