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
Chop the vegetables and place them in a pot.
Cook them with the olive oil and tomatoes for 20 minutes.
Add the lemon juice, let the stew rest briefly, and serve.
Zeytinyağı, tuz ve sıcak suyu ekleyip kapağı kapatın.
Güveci 20 dakika kısık ateşte pişirin, enginar kararmasın diye limonu sona bırakın.
Limon suyunu ekleyip 8 dakika dinlendirin.
💡 Tip: Holding the artichokes in lemon water helps them keep their color.
🍽️ Serving suggestion: Serve warm.
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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