This Izmir olive-oil stew cooks green beans with artichokes into a light, brothy vegetable dish full of Aegean aroma.
15 min prep 25 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the artichokes, trim and wash the cowpeas.
For the Izmir stew, turn the onion in olive oil for 4 minutes.
Put the artichokes, cowpeas, and tomatoes into the stew pot.
Add olive oil, salt, and hot water, then close the lid.
Cook the stew over low heat for 20 minutes, leaving the lemon for the end so the artichokes do not darken.
Add the lemon juice and rest for 8 minutes.
💡 Tip: Holding the artichokes in lemon water preserves their color.
🍽️ Serving suggestion: Serve the stew warm, drizzling olive oil over the top before bringing it to the table.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~176
kcal calories
6
g protein
18
g carbs
9
g fat
3.2g
Sugar
1.4g
Fiber
586.4mg
Sodium
1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (71%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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