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Pork Stew with Lemon Artichokes

Pork Stew with Lemon Artichokes
Prep Time
30 min
Cook Time
40 min
Yields
8 servings

This hearty stew is packed with vegetables, potatoes, your choice of Swiss chard or spinach, pork shoulder roast and artichokes. Courtesy of Alison Kent.

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ingredients

3
lb(s) (1.5 kg) boneless pork shoulder blade roasts, trimmed and cubed
3
Tbsp (45 mL) all-purpose flour
¾
tsp (4 mL) each salt and pepper
2
Tbsp (30 mL) olive oil
2
onions, chopped
3
carrots, chopped
1
bulb fennel, chopped
4
clove garlic, minced
½
cup (125 mL) dry white wine (or sodium-reduced chicken broth)
2
cup (500 mL) reduced-sodium chicken broth
1
lb(s) (500 g) baby new potatoes, halved
3
jar (each 170 g) artichokes, drained
¼
cup (60 mL) grainy mustard
1
Tbsp (15 mL) lemon juice
1
Tbsp (15 mL) fresh oregano, chopped (or 1 teaspoon/5 mL dried oregano)
4
cup (1 L) fresh Swiss chard or spinach leaves, chopped
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directions

Step 1

In bowl, toss pork with half of the flour and the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; brown pork all over in 2 or 3 batches. Transfer pork to bowl. Drain off fat.

Step 2

In same pan over medium heat, add remaining oil. Fry onions, carrots, fennel and garlic, stirring occasionally, until softened, about 5 minutes. Add wine; cook, stirring for 1 minute.

Step 3

Add broth, potatoes, artichokes, and 1 cup (250 mL) water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat and potatoes are tender. Skim off any excess fat.

Step 4

Stir remaining flour with mustard, lemon juice and oregano; stir into stew and simmer until thickened, about 3 minutes. Stir in Swiss chard and cook just until wilted, about 2 minutes.

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