Artichoke bottoms braised with diced beef, carrot, potato and peas in a lemony broth. A high-protein, gluten-free spring stew that is a source of fiber.
Ingredients
Instructions
- 1
Rub the artichoke bottoms with half the lemon juice to keep them from browning and set aside.
- 2
Heat the olive oil in a wide pot and cook the beef over medium-high heat for 6-8 minutes. Add the finely chopped onion and cook for 5 more minutes.
- 3
Add the water; once it boils, cover and simmer on low heat for 30 minutes.
- 4
Add the diced carrot and potato. Arrange the artichokes on top, hollow side up, and fill the centers with the peas. Drizzle with the remaining lemon juice and sprinkle with the salt.
- 5
Cover and simmer on low heat for 30-35 minutes until the artichokes and beef are tender.
- 6
Remove from the heat, rest for 10 minutes and serve warm.
Nutrition
Per serving
| Calories | 261 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 25 g |
| Fat | 13 g |
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