Prep 45 mins
Cook 30 mins
A LOVELY dish.
- 8 artichokes
- 1 lemon
- 1⁄2 kg potato
- 5 carrots
- 2 to 3 lemons, juice of
- 4 spring onions
- 1 cup olive oil
- 1 bunch fresh dill (or 3TB dried)
- salt & pepper
- Slice the stem of the artichokes and remove the outer leaves. Carefully remove core ('choke') including fuzzy/prickly stuff of artichoke Rub each artichoke with a lemon and put all of them in bowl full of water. You will be left with just the 'heart'.
- Cut the potatoes and the spring onions in medium sized slices.
- Slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil.
- Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1/2 hour or until tender.
- Remove from pan with slotted to spoon to serving platter; discarding dill. Sprinkle with fresh dill, salt & pepper.
This is a delicious vegetable stew!<br/>The best is with fresh artichokes, but I prepare it with canned ones and it worked very well. If you don't have fresh artichokes you can also use frozen or canned ones!<br/>Though slow simmering of the ingredients the sauce should thicken, but this depends on the quality of the potatoes as well. As Katel said on option is to add some flour to the sauce (mixed with some liquid) just before serving. Depending on the quantity of water added it's possible that you have to add some water (small quantities) from time to time and never let dry the pan at the end the potatoes should be soft but not mushy.<br/>I used less oil,I confess it, but in Greece where there is a lot of high quality olive oil, this quantity is not unusual and the sauce of this dish is delicous with some bread! You will not need meat or something more.<br/>For my taste it's not necessary to discard the dill used for cooking, but it's true that it looks nicer if you top the dish with fresh dill and serve it with lemon slices.<br/>I hope next time I will have fresh artichokes on hand!
Tender, nicely seasoned artichoke hearts. Previously I had only been used to steamed artichokes with dipping butter, so I searched for more direction on this recipe to understand the technique and objective. Although this recipe calls for a lot of olive oil, once water is added, and then drained, very little is left on the vegetables. There was no direction for serving, so I drained off all liquid and discarded the huge amount of fresh dill. In other sources, there is an option of adding some flour to make a sauce. I would appreciate more direction on the proper trimming of the artichokes at the beginning, and for serving. For the amount of time to make this recipe, I was not wowed by my results. Please review my final product and consider if additional instructions should be added to your recipe. Made for July 2011 Veggie Swap, but fresh artichokes are generally only available in the spring.