According to Greek Mythology, Zeus was on a visit to his brother Poseidon on a small Aegean island, when he came upon a stunningly beautiful young woman named Cynara. Now Zeus was well known for his lust for women, he offered to transform her into a goddess so she could come live with him. Cynara consented but soon got bored of the life up in the mountain of Olympus waiting for Zeus to pay her attention whenever Hera was not around. So, one night, she decided to go for a short visit back home. Zeus went “bananas”. He kicked Cynara out of the town of Gods, and transformed her this time from a goddess into an artichoke, one of the most stunningly beautiful and purple flowers to grow in the fields of the Mediterranean.
The globe artichoke is difficult to prepare. I have tried and failed spectacularly despite my great efforts. Don’t be disheartened though as there is an easy cheat…tinned artichoke hearts! Problem solved!
But why bother? Well, artichoke is a good source of potassium, folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants which brings them at number 7 on the USDA’s top 20 antioxidant-rich foods list and number 1 on the vegetable list! Oh yeah! And of course this means that artichokes can act as a secret weapon towards a healthier life. You wouldn’t want to miss out on that one, would you?
Plus they taste AMAZING!
I love this vegetarian dish that is packed with antioxidants and flavour. The colours on the plate bring a smile to my face whenever I make it.
1 big onion, chopped finely
2 Tbsp Extra Virgin Olive Oil
1 small bag of frozen garden peas (500g)
2 big potatoes, chopped in 6 pieces each, no skin
4 carrots, peeled and chopped in rounds
1 small bunch of fresh dill, finely chopped
500ml vegetable stock
1 tin of globe artichoke hearts
Juice from 1/2 lemon
- In a deep pot, heat the olive oil and add the onion. Stir for 2-3 min until the onion has softened.
- Add the frozen peas (yes as they are from the freezer!), potatoes, carrots and dill and stir well for another 3 min.
- Add the vegetable stock and enough boiled water to cover your veggies.
- Season to taste and leave to shimmer for approximately 40 min or until the potatoes are cooked.
- Drain the artichoke hearts and add them to the pot towards the last 10 min of your cooking.
- Just before serving squeeze half a lemon and add the juice in the pot.
- Stir well and serve using a strainer spoon.
NOW IT’S YOUR TURN
Do you have a favourite Mediterranean recipe? If you do, share it with us in the comments below. I’d love to hear your favourite ingredients too. I always love hearing from you! And if you want another favourite recipe of mine, you can find it here.