Reviewed: May 24, 2009

This recipe is really delicious. Prep time is well worth the end result. Invite your friends over and enjoy this with some flat bread and a glass of white wine.

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Gail Jewell

Cooking Level: Expert

Home Town: Saco, Maine, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 4, 2009

I found that this soup was lacking in flavor. It might be something that is good on the side of a bigger course but... alone it causes a headache

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kjtencza

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Reviewed: Apr. 27, 2009

Tasty!

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baconitup

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Reviewed: Apr. 1, 2009

I didn't really care for this much. It wasn't that it was bland, exactly, but the flavors didn't mesh well together for me. I pretty much followed the recipe, with the exception that I used canned tomatoes instead of fresh (maybe that was the difference?) because that is what I happened to have. I dutifully ate it anyway, because I hate wasting food, but I didn't really enjoy it. Not terrible, but I don't think I will make it again.

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anna

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Reviewed: Mar. 8, 2009

I'm sorry, but we just didn't care for this. I was determined to eat it anyway and I just couldn't. I followed the recipe exactly and there was nothing wrong with it, the flavors just didn't taste good together for us. Thanks anyway.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Feb. 1, 2009

I was looking for a way to use leftover artichoke and found this recipe. I used canned tomato, chicken oxo and water. I also added about 2 cups of spinach and extra garlic. I'm a big slat lover so I used a more oxo at the end to get the flavour I wanted. I wasn't all that impressed with it the night I made it, but the next day it was really yummy.

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DARCIE MUISE

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Reviewed: Jan. 29, 2009

I love artichokes and just knew I had to try this when I read it. I used a 398ml can of diced tomatoes (liquid and all) instead of the specified tomatoes as I didn't think they'd taste as good this time of year. My can of chickpeas was a little large, but oh well. :) It turned out super good and I gave some to my sister who loved it and passed the recipe onto my mom who made it and also loved it. I added some quartered white mushrooms to the last bowl when I heated it up and they were super good, so I may add them next time. I also cut back on the chicken stock as suggested by other reviewers. I found it didn't make a lot, so next time I will double the recipe.

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akajb

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 20, 2009

Really delicious soup. And wonderful to have something different. I added a pound of crumbled ground chicken (ground lamb would also be a nice addition, if you like lamb), a 4oz can of sliced black olives, and then served with feta on top. Really dynamic flavors here. This will become a staple in out house. :)

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JUST-MARRIED

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Reviewed: Jan. 19, 2009

I made this stew this weekend and it was fabulous! It is snowy and cold here and it hit the spot. I could not stop eating it. Two thumbs up!

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neko

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Reviewed: Jan. 12, 2009

This was delicious! I used 2 tomatoes and a can of peeled tomatoes because that's what I had. I also used about 2 tablespoons lemon juice and only 1 1/3 cup broth. It came out with a stew consistency, and I served it over brown rice. It was so quick and easy to make, and my husband and I both found it very tasty. Into the rotation this goes!

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Parjata

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Reviewed: Sep. 25, 2008

This was really yummy! I did as others suggested and added more lemon juice in the end and also didn't add a full quart of broth. I agree with most people in that it was more of a soup than stew. I'll be making this again soon!

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amani

Home Town: Palos Hills, Illinois, USA

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Reviewed: Sep. 14, 2008

very good and very easy to make from items i usually keep stocked. i used about 1 1/4 cup broth instead of a quart so it could be served over rice. used canned diced tomatoes intead of fresh. also added chopped kale which added good flavor and color.

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JHANE7

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Reviewed: Aug. 26, 2008

This was wonderfully flavorful! Who would have known artichokes would be so good in stew. I did make a few minor adjustments. I used frozen artichoke hearts (thawed and chopped) and 4 rounded teaspoons of instant boullian with 2 cups of water instead of the chicken broth. I also used fresh garden tomatoes and added some fresh chopped cilantro. It was a wonderful way to pick up my wet rainy day! Thanks for the recipe. I will definitely make again.

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: Jan. 24, 2008

Unbelievably easy and SO delish!!! I used marinated (in the small 6 0z jars) artichokes, and I think it gave a great flavor. Fantastic mix of fresh ingredients. This will become a weekly meal at our house. GREAT for those watching their cholesterol - all wonderful ingredients with little or no cholesterol. Thanks for the recipe!

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3doxiesmom

Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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Reviewed: Oct. 30, 2007

This turned out great. I used leeks instead of onion, added 1/2 cup lentils, and more lemon juice.

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Danielle

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

This is incredibly delicious! Instead of fresh tomatoes, I used a large can of whole tomatoes, and made the broth using the juice drained from the can and chicken oxo. Perfect!

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Joc

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

I made this pretty much how it was written and it came out great. All I did different was double the lemon juice like the other reviewers mentioned. Great recipe! Thanks!

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amc

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

Im not giving stars since I used butter beans instead of chickpeas. I would give it a 4 based on how I made it which was without oil, and with dried sage, and canned diced tomatoes. Mine turned out like a thick stew because by the time the carrots soften most of the liquid has evaporated. All in all it was a hearty vegetarian dish, but was a little boring.

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hpw19

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 12, 2007

This has a wonderful flavor. I doubled the lemon juice as suggested. I also left out the red pepper flakes. I didn't have sage so I substituted it with rosemary. This is not thick, like a stew but is still hearty. It reminded me of a Thanksgiving dish.

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Apr. 17, 2007

I liked this recipe for its originality and that it's healthy. It wasn't my favorite, but my husband thought it was very good and asked me to make again. I served it with Greek spanokopita triangles (purchased frozen)

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CALIFORNIADREAMIN

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Artichoke and Chickpea Stew

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