08/06/2026
Ingredients
5–6 artichokes (fresh and cleaned, or frozen)
400 g peas (fresh or frozen)
300 g okra
1 large sweet potato, cut into cubes
1 onion, finely chopped
2 spring onions (green onions), finely chopped
1/2 cup extra virgin olive oil
1 tbsp mustard (mild or Dijon, according to preference)
Juice of 1–2 lemons and zest of 1 lemon
1/2 bunch dill or parsley, finely chopped
1 cup water or vegetable stock
Salt and freshly ground black pepper
Method
1. Prepare the Okra
Trim the stems of the okra by cutting around the tops (like removing a cap) without exposing the inside. To help prevent them from becoming slimy, sprinkle them with a little vinegar and salt and leave them in the sun for 20 minutes. Rinse and drain well.
2. Sauté the Vegetables
In a wide pot, heat the olive oil and sauté the onion and spring onions until softened. Add the artichokes, sweet potato, and peas, and gently stir for 2–3 minutes.
3. Simmer
Add the water (or vegetable stock) and season with salt and pepper. Reduce the heat, cover the pot, and simmer gently for about 15 minutes.
4. Add the Okra
Then add the okra to the pot. (Note: Okra requires less cooking time and should not be overcooked.) Continue cooking for another 10 minutes, occasionally shaking the pot by its handles instead of stirring, to avoid breaking the vegetables.
5. Finish with Lemon and Mustard
In a small bowl, whisk together the lemon juice, mustard, and a little of the cooking liquid until smooth. Pour the mixture into the pot along with the chopped dill or parsley. Gently shake the pot, let the dish simmer for 1–2 more minutes, then remove from the heat.
Serving Suggestion
Serve warm with crusty bread and a sprinkle of extra lemon zest. This traditional Greek-style lemony vegetable stew is light, nourishing, and full of Mediterranean flavors. 🍋🥬🫛🌿