Randy Mayor; Lydia DeGaris-Pursell
6 servings (serving size: 1 1/3 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

LightestFan's Review

January 13, 2014

mollydollyk's Review

May 02, 2012
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.