Greens and Artichokes Stew

  • Serves

    serves 4

The recipe for this dish, a springtime favorite in the Middle East, comes from Greg and Lucy Malouf, the authors of Turquoise (Chronicle, 2008).


  • 14 cup plus 2 tbsp. extra-virgin olive oil
  • 6 large, full-size artichoke hearts with stems quartered (see Trimming Tips for step-by-step instructions)
  • 8 shallots, halved
  • Kosher salt, to taste
  • 2 tsp. poppy seeds
  • 1 12 tsp. ground sumac, plus more for garnish (optional)
  • 12 tsp. hot paprika
  • 12 tsp. freshly ground black pepper
  • 8 oz. curly endive, roots trimmed
  • 8 oz. swiss chard, stemmed and thinly sliced lengthwise
  • 1 lemon, quartered


Step 1

Heat 1⁄4 cup oil in a 6-qt. dutch oven over medium-high heat. Add artichokes and shallots and cook, stirring occasionally, until light brown, about 10 minutes. Season with salt, add poppy seeds, sumac, paprika, and pepper, and cook, stirring frequently, until fragrant, about 2 minutes. 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. Add greens and cook, stirring once, until wilted, about 2 minutes.

Step 2

Season stew with more salt to taste. Using a slotted spoon, transfer greens to 4 shallow bowls. Top greens with shallots and artichoke hearts. Ladle 1⁄2 cup broth over vegetables; serve remaining broth on the side. Drizzle with remaining oil and squeeze a lemon wedge over each. Garnish with more sumac, if you like.

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