Artichoke Stew
by Georgann John

2 T Olive oil
1 small onion
2 cloves garlic
1 can adzuki or white beans
1 can artichokes in brine (drained)
1 whole lemon
½ cup veggie or mushroom broth
½ tsp dried thyme
½ tsp salt
pepper to taste
1 bag baby spinach

In heavy bottom sauce pan-
Sauté onions and garlic together in 2 T olive oil until translucent
Add beans (rinsed first), ½ cup broth, chopped artichoke hearts (rinsed).
Add thyme, salt, pepper
Squeeze 1 lemon in, stir, cover, and simmer 20 min.
Then, add the baby spinach on top of the stew, drizzle with a little oil and pinch of salt, then cover to steam the spinach with the heat turned off for about 10 min.
Stir and serve.

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Qi Gong Institute of Rochester