Artichoke and Broad Bean Stew recipe

Preparation Time: 10 minutes | Cooking Time: 40 minutes

This herby, rich and gently spiced artichoke and broad bean stew is a fantastically hearty meal that will appeal to veggies and carnivores alike. Artichokes and broad beans are simmered with stock, garlic and seasoning. Serve with a sprinkle of grated hard cheese.


  • 400g fresh broad beans, podded, skins removed
  • 12 artichoke hearts, rinsed
  • 2 onions
  • 2 garlic cloves
  • 2 tsp. cumin seeds
  • 1 tsp. paprika
  • 1/2 tsp. saffron threads
  • 2 tbsp. olive oil
  • 1 litre vegetable stock
  • Small handful each freshly chopped mint and parsley
  • 2 bay leaves
  • Salt and pepper


  1. Quarter the artichoke hearts and chop the onions into wedges. Thinly slice the garlic cloves.

  2. Heat oil in a large frying pan. Add the onions and garlic and fry for 5 minutes until soft but not browned. Add the cumin seeds, paprika, saffron threads and cook for 1 minute. Add the artichokes, broad beans, stock, bay leaves and most of the mint and parsley. Add some salt and pepper. Bring to a simmer and cook until the artichokes and broad beans are tender.

  3. Sprinkle the stew with the rest of the herbs. Season to taste if needed.

If you like, use chicken stock for extra savoury flavour, or for extra richness, serve this stew with a poached egg. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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