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artichokes constantinople- steamed artichoke in a veggie stew with a lemon wedge

Artichokes Constantinople

  • Author: Brita Britnell
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Artichokes Constantinople is simple to make and a truly delicious way to enjoy fresh artichokes!


Units Scale
  • 4 fresh Ocean Mist Farms artichokes*
  • 1 lemon, cut in half
  • 1 small onion, finely diced
  • 3 cloves of garlic, finely minced
  • 3 large carrots, thinly sliced
  • 4 green onion, thinly sliced
  • 8 baby potatoes, cut into bite sized pieces
  • 4 cups of veggie broth or stock
  • Salt and pepper to taste
  • 1 teaspoon of cornstarch
  • 1 cup of frozen peas
  • 1/2 cup of dill, finely chopped
  • 1/2 cup of parsley, finely chopped
  • 1 lemon, juiced


  1. Prep the artichokes: start by peeling the stems and cut off the tip that’s been dried out. The stem has a lot of delicious flavor in it so only cut off as much as you need to. Cut off the top ½ of the artichoke and discard. Peel off about half of the outer leaves (some recipes will have you remove just about all of the leaves to get to the artichoke heart but I like to leave some of the leaves- they’ll fall off easily when cooked and can be enjoyed!). Brush the entire artichoke with the lemon to help prevent browning. Finally, use a spoon to remove the fuzzy choke in the center of the artichoke. See my video for reference on prepping the artichoke.
  2. In a large pot, heat the olive over medium heat and add in the onion. Saute until translucent, about 6 minutes. Add in the garlic and saute for 2 additional minutes. Mix in the carrots and green onions and saute for 3 more minutes. Finally, mix in the baby potatoes.
  3. Add the artichokes to the pot along with the broth, salt and pepper. Bring to a gentle simmer, cover the pot, and cook for 45 minutes or until the stems of the artichokes are easily pierced with a fork. 
  4. Scoop out about ½ cup of the broth and whisk it together with the cornstarch. Add back to the pot and stir to combine. 
  5. Mix in the peas, dill and parsley as well as the lemon juice and cook over low for 2 additional minutes. 
  6. Serve immediately with fresh herbs and ENJOY! Any remaining leaves will fall off of the artichoke and I like to pick those up with my fingers and eat the flesh off before discarding the rest. Alternatively, you can discard those before serving.


My recipe also calls for just 4 artichokes BUT, assuming they all fit in your pot, you could add in a couple more if desired. I noticed a few recipes that use 6 artichokes instead of the 4 that I use. So, it’s really up to you!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: dinner
  • Method: stovetop
  • Cuisine: American

Keywords: vegan stew, artichokes, artichokes constantinople