Lathera vegetable Stew - Greek deliciousness

I am rapidly running out of excuses for the long absences on this blog. So may I remind you I only post if I try something worth sharing; I only post to encourage you to try something new; and fame and fortune were never the goal with the blog...so for the faithful few, here you are, the latest offering.

The name for this stew comes from the Greek word 'lathi' (oil). You can substitute the beans with baby marrows or carrots. I cooked rice to accompany the stew, but fresh, crusty ciabatta would be perfect - if your daily bread limit has not yet been used up!
I had some bottled artichokes, and a punnet of Woolworth's grilled artichokes, so both went in. If you want the original version with fresh artichokes....ASK.

                                                       Lathera Vegetable Stew 

Serves 2- 4

1/3 cup olive oil
1 Onion, chopped
2 cloves garlic
2 medium potatoes
400g green beans trimmed and halved
100g broad beans
1/3 cup parsley, chopped
4T vegetable stock
1-2 punnets grilled artichokes
1 lemon
salt and pepper

Heat oil, add onions and garlic and saute until translucent. Add  the beans, potatoes, parsley and stock and simmer, covered for 30 minutes until the vegetables are soft but not mushy. Add more stock if necessary. In the last 10 minutes of cooking time, add the artichokes and the juice of 1 lemon. Season to taste. Serve with lemon wedges and crusty bread. The dish should be quite lemony.
Very delicious and satisfying in this cold weather.