Artichokes appear in the spring in Greece, and the small, tender baby variety works nicely in braised dishes like this one. Because they're so tender, it's not necessary to remove the fuzzy choke from the center of the heart. If fresh baby artichokes are unavailable, substitute frozen artichoke hearts, and skip the step of soaking them in lemon water.
4 cups water, divided
3 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
3 tablespoons extravirgin olive oil
2 cups thinly vertically sliced onion
1 1/2 cups fresh green peas
1 cup chopped carrot
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.