- 6 fresh artichoke bottoms
- 1 carrot, diced
- 1 cup peas, fresh or frozen
- 1 potato, diced
- 1 onion, chopped
- 4 Tbsp olive oil
- Juice of 1 lemon
- 1 Tbsp sugar
- Salt, to taste
- 2 cups water
- 1 handful of fresh dill (for serving)
Directions:
1) Heat the olive oil in a large pot. Add the chopped onions, carrots and potatoes and sauté for about 5 minutes
2) Add the lemon juice, water, salt and peas. Stir and bring to a boil
3) Add the artichoke bottoms to the pot and cover with lid. Lower the heat and let it simmer
4) Allow to cook for about 20 minutes or until the artichoke bottoms and the vegetables are soft enough
5) Once ready, place the cooked artichokes on a serving dish and stuf them with the cooked vegetables
6) Serve the stuffed artichoke bottoms at room temperature with fresh dill
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