Greek Stewed Artichokes fron the Vegetarian Epicure

[Guest guest]

This is a very good recipe from the Vegetarian

Epicure.

Page 125. I use a cast iron Dutch oven.

Eat well! Donna

 

 

Greek Stewed Artichokes

 

6 to 8 tiny or 4 large artichokes

2 lemons

3/4 cup olive oil

1 onion, finely chopped

4 large carrots

12 to 16 tiny whole white onions (pearl onions)

4 large potatoes

1 teaspoon flour

1 bunch fresh dill, chopped or 1 Tbl. dried dill

salt and pepper

 

Trim artichokes, cutting off stem and tough outer

leaves, and the tops of the other leaves. Scrub them,

rub them with one lemon, and put them into well salted

water to keep them from turning black.

 

Put the olive oil in a very large, fireproof casserole

or skillet and saute the chopped onion in it while you

prepare the other vegetables. Scape the carrots and

cut into 1-inch pieces. Peel the whole small onions.

Peel the potatoes and cut them into about 6 pieces

each.

Add all the vegetables except the artichokes into the

hot oil and turn them over and over for a few minutes

until the potatoes begin to turn golden brown. Add

flour and dill and stir well.

Take the skillet off the heat and arrange the

artichokes in it, fitting the onions and pieces of

carrot and potato around them. Squeeze in the juice

of one lemon, add some salt and pepper, and add enough

hot water to just cover the vegetables. Put on a

tight fitting lid and bake at 375 degrees for 50

minutes to 1 1/2 hrs. depending on the size of the

artichokes. The water should be simmering gently.

Serve hot from the oven. The liquid becomes a

delicious sauce, just a bit thickened by the potatoes

and flour.

Serves 4 to 6