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Greek Lima Bean & Artichoke Stew


Adapted from WSJ recipe "Koukia me Anginares" or Greek Fava Bean and Artichoke Stew

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Rate this recipe 4.5/5 (2 Votes)


  • Juice of 1/2 lemon
  • 2 packages frozen artichoke hearts
  • 2 1/2 pounds frozen lima beans, thawed
  • 1 medium yellow onion, chopped
  • 1/2 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill


Servings 6
Adapted from


Step 1

In a large pan, combine beans, onions and oil over medium-low heat. Cook, stirring occasionally, until onions are softened, about 10 minutes.

Add artichoke hearts to beans, along with lemon juice and salt and pepper to taste. Add water to just cover vegetables and bring to a simmer. Cover and cook until artichokes are tender, about 10 minutes or according to package directions. Remove from heat and stir in herbs. Serve warm or at room temperature.


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