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ARTICHOKES WITH NEW POTATOES

INGREDIENTS:


METHOD:

  1. Prepare the artichokes, following the instructions on the left.
  2. Drop them into a bowl of water with about one-third of the lemon juice.
  3. Heat the olive oil in a wide, heavy pan and sauté the onion slices gently until they become translucent.
  4. Next add the carrots and saute them for 2-3 minutes.
  5. Add the remaining lemon juice and the hot water and bring to the boil.
  6. Drain the artichokes and add them to the pan with the potatoes, spring onions and seasoning.
  7. The vegetables should be almost covered with the sauce, so add a little more hot water if needed.
  8. Cover and cook gently for 40-45 minutes.
  9. Sprinkle the dill over the top and cook for 2-3 minutes more.

Globe artichokes

The artichoke is a cultivated variety of the cardoon and the thistle, that was developed in 15th-century Italy.

It soon spread to other Mediterranean countries and is very popular in Greece. Its arrival in local markets signals the start of spring .

Young artichokes can be eaten raw. The hearts are thinly sliced into salads, and the vegetable is also cooked in casseroles with other spring vegetables or spring Iamb.

Preparing artichokes

Cut artichokes discolour rapidly, so you need to begin by preparing a bowl of water.

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