2 1/2 cups small red potatoes, quartered (about 1 pound)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas, and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper. Remove from heat; stir in remaining 2 tablespoons juice.
This was a good dish. I made only one serving, so it might not apply when you make the whole dish, but 45 minutes was way too much time for letting the veggies cook. I think you only need 30 minutes max. I would have pulled it off at 25 since I like my veggies a little crunchy. At 40 minutes, the onions caramelized, which was a great flavor but it over powered the artichoke a bit. The dish would be great with a red meat since the onions give it a smoky flavor. I had it with lemon couscous and garlic shrimp, which just didn’t work well together with the length the veggies were cooked for. I expected a lighter fresher taste and got a heavy dish. Still good though.
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