|Ready in: 45 minutes||6 portions|
- 600g artichokes
- 400g potatoes, cut into 3 cm cubes.
- 150g baby carrots (whole)
- 200g shallots
- 100g chopped onion
- 250g peas
- 20g dill, finely chopped
- 2 lemons, juiced
- 1 tsp flour
- Salt and pepper
- 100ml Greek virgin olive oil
- 900ml boiling water
Pour olive oil to cover the bottom of the pan and put on a medium high heat setting on the hob. Once the olive oil is hot, sauté the frozen artichokes for 3-4 minutes to soften them. Then, add the chopped onion and the shallots and sauté for another 4 minutes, to begin to sweeten.
Next, add the carrots, stir in the flour and the potatoes, and lightly sauté, stirring for another 4 minutes.
After sautéing the vegetables, add the boiling water, lemon juice, salt and pepper and allow to simmer for 30 minutes on a low heat, keeping the pan uncovered. As you approach the 30 minutes, test the vegetables with a fork to check that they are cooked through.
Add the peas and let them boil about 5 minutes. Finally, add the chopped dill to infuse the pan with its fresh fragrance and after 2 minutes turn off the heat. It’s ready!