Artichoke and Fava Bean Stew with Lemon Sauce

Name: Artichoke and Fava Bean Stew with Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ⅓ cup extra-virgin olive oil; 2 scallions (white and tender green parts, chopped); 1 leek (trimmed and finely chopped); 1 small fennel bulb (chopped); 3 garlic cloves (minced); 2 pounds fresh fava beans (shelled); 8 to 12 large artichokes hearts; Salt to taste; Finely grated zest of 1 lemon; 1 scant tablespoon all-purpose flour; Juice of 2 lemons; ½ cup snipped fresh dll; Salt and freshly ground black pepper to taste

This Artichoke and Fava Bean Stew with Lemon Sauce (Anginarokoukia Me Derbiye) is the kind of bright, springtime Greek fasting food that proves “abstention” can still be deeply satisfying. From My Greek Table Season 5: Flavors of Longevity and the episode “Delicious Abstention,” it celebrates two longevity-friendly heroes—artichokes and fava beans—in a gently simmered, olive-oil foundation finished with a silky lemon sauce and fresh dill. Unlike tomato-based ladera, this version leans into lemon, zest, and herbs for clarity and lift. It’s light enough for a fasting table, yet nourishing and substantial—exactly the balance that defines the best of the plant-based Mediterranean diet.

RATING

SERVES

PREP TIME

15 min

COOK TIME

30 min

TIME

45 min

RECIPES

Ladero

Main Courses

Season #5

Vegan

Print Recipe

Ingredients

⅓ cup extra-virgin olive oil
2 scallions white and tender green parts, chopped
1 leek trimmed and finely chopped
1 small fennel bulb chopped
3 garlic cloves minced
2 pounds fresh fava beans shelled
8 to 12 large artichokes hearts
Salt to taste
Finely grated zest of 1 lemon
1 scant tablespoon all-purpose flour
Juice of 2 lemons
½ cup snipped fresh dll
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large, wide pot over medium heat and add the scallions, leek and garlic. Toss to coat in the oil, reduce the heat to low, and cook, covered, for 5 minutes.
Add the fava beans, toss to coat, and add enough water to cover by 1 inch. Cover, bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Place the artichoke hearts, tops down, in the pot. Season with salt. Add enough water to come about halfway up the artichokes. Cover and simmer over low heat until the artichokes are very tender, 15 minutes.
Whisk the flour and lemon juice together. Add a ladleful of the pan juices to the flour-and- lemon mixture in a slow, steady stream, whisking all the while. Pour this mixture into the pot, tilt the pot back and forth so that the mixture spreads evenly throughout. Sprinkle in the lemon zest and dill, and simmer until the sauce thickens, 3 to 4 minutes. Remove from the heat and serve.

Notes

If you like this recipe, you will love these three dishes, too:

Nutrition & Tips

Delicious Abstention note: This is a beautiful example of Greek fasting food that feels “special”—the lemon sauce and dill make it refined without adding heaviness.
Artichoke tip: If using very fresh whole artichokes, keep a lemon-water bowl handy while cleaning to prevent browning.
Sauce tip: Tempering the lemon-and-flour mixture with hot pan liquid prevents lumps and helps the sauce emulsify.
Longevity lens: Artichokes and beans are both fiber-rich and classic Mediterranean staples, supporting fullness and a plant-forward pattern of eating.