Rating: 4 stars
2 Ratings
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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.

Cinda Chavich
Recipe by Cooking Light March 2004

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

239 calories; calories from fat 27%; fat 7.3g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 9g; carbohydrates 39g; fiber 12.1g; cholesterol 0mg; iron 3.2mg; sodium 539mg; calcium 96mg.
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