Believe it or not my mom does not use garlic in this recipe!
Directions for: Georgia's Lemon Artichokes
Ingredients
10 small artichokes
2 lemons, for rubbing the artichoke and to flavour artichokes
1 cup water (250 ml)
2 Tbsp flour (30 ml)
1 onion, chopped
2 carrots, cut into 1-inch slices
3 green onions, chopped
4 medium new potatoes, peeled and quartered
cup olive oil (60 ml)
Coarse salt and freshly cracked black pepper
cup fresh chopped dill, or to taste (60 ml)
Directions
1. Whisk together the flour with the water to make a slurry. Add to a Dutch oven or large heavy bottomed pot. Reserve.
2. To prepare artichokes, remove outer leaves and trim the tough exterior of the stem. Trim the tops about quarter of the way, rubbing the artichoke generously with lemon. Cut artichokes in quarters. Remove the choke (fuzzy centre core). Transfer artichokes to the Dutch oven with the slurry. Squeeze in juice of 1 lemons.
3. In a small saut pan heat the olive oil over medium high heat. Saut onion until soft, about 3 to 4 minutes.
4. Add sauted onions and carrots, potatoes and green onions to the artichoke pot and bring to a boil over medium heat, stirring to prevent flour from scorching. Season with salt and pepper. Reduce heat to low and simmer, partially covered, until artichokes and potatoes are tender, about 30 to 35 minutes. Adjust seasoning. Sprinkle with chopped dill before serving.
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