Artichoke Stew With Lemon and Dill
This recipe for a vegetarian stew made with artichokes, carrots, and potatoes can be made as a main course or as a delicious side dish.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1bunch green onions (about 5 or 6, chopped, include green parts)
- 10pearl onions (small white, peeled, stems trimmed, and left whole)
- 1pound new potatoes (small, red, partially peeled and cut in half)
- 10to 12 whole baby carrots (or 4 medium carrots peeled and sliced into thin rounds)
- ½cup olive oil (divided)
- 2tablespoons flour
- ¼cup fresh lemon juice (add more if you like it really lemony)
- 1cup chicken or vegetable broth
- ½cup water
- 10artichoke hearts (substitute canned or frozen if needed, cut in half)
- ¼cup chopped fresh dill
- Salt and pepper to taste
Instructions
Step 1
Gather the ingredients.Step 2
Heat 1/4 cup olive oil in a large Dutch oven over medium-high.Step 3
Add the green onions and saute until tender, about 5 minutes.Step 4
Add the pearl onions, carrots, and new potatoes and continue to saute the vegetables another 5 minutes.Step 5
Add the flour to the pot and mix well. Cook the flour about a minute or two stirring constantly. Add the lemon juice, broth, water and remaining 1/4 cup oil.Step 6
Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if needed.Step 7
Add the artichokes and fresh dill and season with salt and freshly ground black pepper to taste. Cover and simmer an additional 15 minutes or until the artichokes are tender.Step 8
Serve and enjoy!