# Spring Artichoke Stew 

*Bright with saffron, parsley, and crushed juniper berries*

By [Plant-Based](https://paragraph.com/@plant-based) · 2025-03-22

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![](https://storage.googleapis.com/papyrus_images/27f9c2b46d0ede3dcbb0380a58c637ed.png)

  
**Ingredients:**  
8 whole artichokes, trimmed  
2 tsp juniper berries, lightly crushed  
2 small tomatoes, peeled and chopped  
3 garlic cloves, sliced  
2 small potatoes, peeled and cut  
2 small carrots, peeled and cut  
½ onion, thinly sliced  
1 tsp olive oil  
½ tsp saffron  
1 tbsp dried coriander  
32 oz low-sodium vegetable broth  
1 tsp honey  
A handful of chopped parsley  
Salt and pepper to taste

![](https://storage.googleapis.com/papyrus_images/9c52a3a18270c784e18e58af933b7e3c.png)

**Instructions:**  
1\. Trim artichokes, removing outer leaves and tips.  
2\. Sauté onions in olive oil until soft.  
3\. Add tomatoes, saffron, coriander, and crushed juniper berries, stir 1–2 min.  
4\. Add artichokes, carrots, potatoes, parsley, garlic, salt and pepper to taste, and broth.  
Stir in honey. Simmer 40–45 min until artichokes are tender. Taste and adjust seasoning.  
Enjoy!

**Profile: Artichoke**

![](https://storage.googleapis.com/papyrus_images/e97529f9fc6dcfdc0ce45321319cc5db.png)

The artichoke is the edible flower bud of a thistle, long valued in Mediterranean diets for both its flavor and health benefits. Rich in fiber, antioxidants, and cynarin, a compound known to support liver function and digestion, artichokes are as nourishing as they are beautiful. They thrive in mild coastal climates and are grown in regions like California, Italy, Spain, and France. In California, harvest peaks in spring and fall, making March an ideal time to enjoy them fresh. For this dish, only the hearts were trimmed and cooked, highlighting their tender texture in a saffron-infused broth. Want to learn more? Here are [_10 Health Benefits of Artichokes_](https://health.clevelandclinic.org/artichoke-benefits) from Cleveland Clinic.

![](https://storage.googleapis.com/papyrus_images/7ab43fca17fdefedf90809bfebffac26.png)

The artichoke we eat is the bud of this blooming thistle. Image courtesy of [The Old Farmer’s Almanac](https://www.almanac.com/plant/artichokes)

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*Originally published on [Plant-Based](https://paragraph.com/@plant-based/spring-artichoke-stew)*