4 cups artichoke hearts
Juice and minced zest of a lemon
2 tablespoons olive oil
2 cups thinly sliced red onions
1 bulb fresh fennel, cut into matchsticks
2 cloves garlic, minced
2 cups shelled edamame (or 2 cups green peas)
5 cups vegetable broth or water
4 cups baby spinach leaves, washed
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
1/4 cup minced fresh parsley
In a large bowl, combine artichoke hearts, lemon juice and zest and set aside. In a stockpot over medium-high heat, heat olive oil. Add onions and fennel and cook, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add edamame and 5 cups of vegetable broth or water and bring to a boil. Cover pot and reduce heat to medium-low and simmer for 10 minutes. Stir in spinach, cover, and simmer for 3 minutes or until spinach wilts. Season with salt and pepper. Serve stew garnished with Parmesan and parsley.
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