Braised Artichoke Hearts With Vegetables

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• water
• 1/2 lemon
• 1 1/2 tablespoons fresh lemon juice
• 4 large artichokes
• 1 carrot, cut into 1/4 inch dice
• 1 medium yukon gold potato, peeled and cut into 1/4 inch dice
• 3/4 cup frozen baby peas
• 1/2 small onion, peeled
• 1/4 cup extra virgin olive oil
• 1 teaspoon all-purpose flour
• 1 pinch sugar
• salt & freshly ground black pepper
• 2 tablespoons finely chopped dill

Recipe

• 1 fill a medium bowl with water and squeeze the lemon half into it.
• 2 working with 1 artichoke at a time, snap off the dark outer leaves until you reach the yellow leaves.
• 3 cut off the top two-thirds of the leaves, leaving 1 1/2 inches at the base.
• 4 cut off the stem and peel the artichoke bottom, then scoop out the hairy choke with a melon baller or a teaspoon.
• 5 add the artichoke bottom to the bowl of water.
• 6 repeat with the remaining 3 artichokes.
• 7 scatter the diced carrot in a large saucepan and arrange the artichoke bottoms on top.
• 8 scatter the potato and peas around the artichokes and nestle the onion in the center.
• 9 in a small bowl, whisk the olive oil with the flour, sugar and 1 tablespoon of the lemon juice.
• 10 stir in 1/4 cup of water and season with salt and pepper- pour the mixture over the artichokes.
• 11 cover with a moistened piece of parchment paper and bring to a boil- reduce the heat to moderately low and cook the vegetables until tender, about 1 hour.
• 12 check occasionally and add a few tablespoons of water as necessary if the vegetables begin to look dry.
• 13 transfer the artichoke bottoms to a smaller platter.
• 14 stir the dill and the remaining 1/2 tablespoon lemon juice into the vegetables in the pan and spoon them over the artichokes.
• 15 serve warm or at room temperature.