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Moroccan Celery Stew with Olives and Artichokes
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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This is a simple dish that works well as either a vegetarian or a meat dish. My father made this based on his own recollections from his mother's kitchen. It took me some time to develop a taste for this and if you're cooking for kids, they may not take to it right away either. But I've learned to appreciate the wonderful flavors you get from mixing these ingredients.

Serves: 6

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Sephardic Parve Side Dish

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1 14 oz can of pitted green olives, drained and rinsed
1 14 oz can of artichoke hearts, quartered
2 bunches of celery, cut into two inch pieces
3 tbl olive oil
1/2 head garlic, cut into thin slices
1 bay leaf
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika
1/2 tsp pepper
1 cup cold water

Salt isn't needed for this recipe as the olives are plenty salty.


  1. Saute garlic slices in olive oil
  2. Add celery, spices, 1 cup water and bay leaf and cook for 25 minutes over low heat, until the celery is tender
  3. Add the olives and artichoke hearts and cook uncovered over low heat for an additional 20 minutes, or until most of the water has gone. Adjust the spices if needed.
  4. Note: This recipe also works well if you add stew meat to the mix. If you're preparing with meat, saute 1/2 to 1 lb of beef (or your favorite -- lamb, chicken, etc.) along with the garlic in step 1. Adding meat not only improves the flavor but it helps adds some variation to the consistent green color from the celery, olives and artichoke hearts!

Reader Comments

M says...
Rating is 3

This dish is even better the second day!
Nov 19, 2008 (report abuse)



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