1. If using fresh artichokes, prep them first: cut off the top inch, trim the stem, pull away tough outer leaves until you reach tender pale green ones, and use a spoon to scoop out the fuzzy choke from the center. Cut into quarters. If using frozen, just thaw and drain.
2. Heat olive oil in your largest pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and soft.
3. Add the minced garlic and cook for another minute until fragrant. Don’t let it burn or it’ll taste bitter.
4. Add all the spices—cumin, coriander, cinnamon, and cayenne pepper. Stir constantly for about 1 minute while they toast and become incredibly aromatic. This blooming step is crucial for flavor.
5. Add your artichoke quarters (or frozen hearts) to the pot, followed by the diced tomatoes and vegetable broth. Season with salt and black pepper. Give everything a good stir.
6. Bring the pot to a boil, then immediately reduce heat to low. Cover and let simmer gently for about 30 minutes until the artichokes are tender when pierced with a fork.
7. While the artichokes cook, rinse the amaranth under cold water in a fine-mesh strainer to remove any dust or bitterness.
8. Once the artichokes are tender, stir in the rinsed amaranth, making sure it’s distributed throughout the liquid. Cover again and cook for an additional 20 minutes, stirring occasionally to prevent sticking.
9. The amaranth is done when the tiny grains have absorbed the liquid and become fluffy with little spiral tails visible. The mixture should be thick but still saucy, not dry.
10. Taste and adjust seasoning—it probably needs more salt than you think. Serve hot in bowls, garnished generously with fresh chopped parsley.

Nutrition Information (Per Serving, based on 6 servings):

• Calories: 210
• Carbohydrates: 35g
• Protein: 8g
• Fat: 6g
• Fiber: 9g
• Sodium: 520mg
• Iron: 20% DV
• Magnesium: 25% DV
• Vitamin C: 15% DV

Amaranth is a complete protein and rich in iron and magnesium, while artichokes provide fiber and antioxidants.

Notes:

• Fresh artichokes need proper trimming to remove tough parts
• Bloom the spices in oil to wake up their flavors
• Amaranth releases starch and thickens as it cooks—this is normal
• Stir occasionally to prevent amaranth from sticking to the bottom
• The dish continues to thicken as it sits; add liquid when reheating
• Fresh spices make all the difference in this aromatic dish

Storage Tips:

Store in an airtight container in the refrigerator for up to 5 days. The amaranth will continue to absorb liquid, so add a splash of broth or water when reheating. Reheat gently on the stovetop over low heat or in the microwave, stirring frequently. This actually tastes better the next day after the flavors meld. Freeze in portions for up to 3 months—thaw overnight in the fridge before reheating.

Serving Suggestions:

• With Crusty Bread: Essential for scooping up the delicious broth
• With Yogurt: A dollop of Greek yogurt or labneh adds cooling creaminess
• Over Rice: Serve over basmati rice for a more substantial meal
• With Salad: A simple cucumber-tomato salad balances the richness

Mix It Up (Recipe Variations):

Chickpea Artichoke Amaranth: Add 1 can drained chickpeas in the last 10 minutes for extra protein and heartiness

Lemony Version: Add 2 tablespoons preserved lemon and fresh lemon juice at the end for bright, tangy Lebanese flavors

Spicy Lebanese Amaranth: Double the cayenne and add 1 diced green chili for serious heat lovers

Greens Addition: Stir in 2 cups fresh spinach or chopped Swiss chard in the last 5 minutes for extra nutrition and color

What Makes This Recipe Special:

This Lebanese Artichoke Amaranth honors Lebanese cooking principles—bold spices, braised vegetables, hearty grains—while embracing amaranth, a complete protein that’s naturally gluten-free. The technique of braising vegetables in spiced tomato broth is classic across the Levant, creating dishes that are both comforting and exciting with layers of warm, aromatic flavors.