Georgia's Lemon Artichokes Recipe
Servings: 4
Ingredients
- 10 x small artichokes
- 2 x lemons, for rubbing the artichoke and to flavour artichokes
- 1 c. water (250 ml)
- 2 Tbsp. flour (30 ml)
- 1 x onion, minced
- 2 x carrots, cut into 1-inch slices
- 3 x green onions, minced
- 4 med new potatoes, peeled and quartered
- 1/4 c. extra virgin olive oil (60 ml) Coarse salt and freshly cracked black pepper
- 1/4 c. fresh minced dill, or possibly to taste (60 ml)
Directions
- Whisk together the flour with the water to make a slurry. Add in to a Dutch oven or possibly large heavy bottomed pot. Reserve.
- 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 11/2 lemons.
- In a small saute/fry pan heat the extra virgin olive oil over medium high heat. Saute/fry onion till soft, about 3 to 4 min.
- Add in sauteed 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, till artichokes and potatoes are tender, about 30 to 35 min. Adjust seasoning. Sprinkle with minced dill before serving.
- Believe it or possibly not ... my mom does not use garlic in this recipe!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 127 | 34% |
| Total Fat 14.4g | 18% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 1493mg | 43% |
| Total Carbs 58.35g | 16% |
| Dietary Fiber 15.9g | 53% |
| Sugars 6.3g | 4% |
| Protein 8.8g | 14% |
