Prep 30 mins
Cook 1 hr
This another great Greek veggie dish. You may also make this minus the peas. By the way, I say to use frozen artichokes...but you can use fresh (I can't be bothered with cleaning them sometimes, so frozen is a good substitute because they still taste like fresh artichokes) or even those canned things (eh, they taste a bit sour to me so watch the lemon juice amount if you use these).
- 1 lb frozen peas
- 1 (15 ounce) bag frozen artichokes
- 1 -2 carrot, chopped
- 4 -5 garlic cloves, finely chopped
- 1 onion, chopped
- 1 bunch scallion, chopped
- 2 leeks, chopped
- 1⁄2 bunch fresh parsley
- 1⁄2 bunch fresh dill (if you like dill, use more)
- 1⁄2 cup olive oil
- 1 lemon
- flour or cornstarch
- Before you start, make sure all your fresh veggies are washed, especially the leeks.
- In a large pot on medium high heat, add your olive oil.
- Then add onions, garlic, scallions, leeks, parsley, and dill. Sauté until onions are transluscent. Season with some salt and pepper.
- Add the carrots. Sauté for 2 minutes.
- Now add peas and stir them so as to cover them with the juices in the pot. Season again generously.
- Add enough water to cover the peas and bring to a boil.
- Add the artichokes (you may halve them). Add a bit more water, and bring to a boil.
- Check for salt.
- Then, reduce heat to medium and cover halfway.
- Cook for about 45 min to an hour, or until peas are tender and take on a pale green hue.
- Check regularly for liquid. When it is done cooking, there should be some juice left. Tilt the pot. There should be about 2 cups of liquid left over.
- Take off the heat. If you wanna use flour as a thickening agent, just ladle out a little bit of the cooking liquid in a bowl. In it, mix in about a tablespoon of flour with a fork, and add it back to the pot. Fold in the sloshy stuff gently into the food so it incorporates evenly. Taste it! If you want it thicker, complete the same step, except use water or even juice of a whole lemon as liquid. At this point you can basically adjust it to YOUR liking.
- If you use cornstarch as the thickening agent, don't use the cooking liquid for the sloshy mixture. Instead just use your lemon juice.
- Remember to make it as thick or as acidic as you want. You really can't mess up here. Even if you put too much liquid you can reduce it by turning on the low heat knob.
- Eat with some feta or drizzle some olive oil on top (totally optional).
It was good, but it was swimming in oil. That made it less appetizing that in would have been otherwise. I probably won't make it again.