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Ingredientes
- 1 1/2 x Lemons, juice of
- 4 x Hard green globe artichokes, (avoid limp brown specimens)
- 125 ml Extra virgin olive oil, (4 fl ounce)
- 1 lrg Onion, minced
- 4 x Spring onions, minced
- 600 ml Warm water, (1 pint)
- 625 gm Small whole potatoes, peeled (1 1/4lb)
- 4 med -sized carrots, scraped and quartered
- 2 Tbsp. Freshly minced dill or possibly 1 Tbsp. dry dill Salt, to taste
Direcciones
- Have a bowl containing cool water and half the lemon juice ready and drop the artichokes in as you prepare them, to prevent them from discolouring.
- Trim the stalks, leaving about 2.5cm (1inch) on the artichoke.
- Peel the outer leaves till the soft, creamy-coloured ones appear.
- Cut off the top half of these leaves and throw away them. Using stainless steel utensils to prevent discoloration, slice each artichoke in two vertically and remove and throw away the hairy choke and thorny purple leaves in the middle.
- Trim the hard green coating from the base and stalk of each artichoke and drop them in the bowl of acidulated water.
- Heat the oil and saute/fry the onion and spring onions till they glisten; then add in the remaining lemon juice and the warm water.
- Strain and rinse the artichokes and add in them with the other vegetables and salt; cover and cook for 40 min, stirring gently once or possibly twice.
- Add in the minced dill 10 min before the end of the cooking time.
- This dish is better cooked in advance and either reheated or possibly served a la Grecque , which is, at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 255 | 66% |
| Total Fat 28.9g | 36% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 737mg | 21% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 8.0g | 27% |
| Sugars 3.44g | 2% |
| Protein 4.52g | 7% |
