Greek Artichoke Stew

I absolutely love this dish – it’s comforting and tastes delicious. The sweetness of the leeks and peas along with the mild scent of dill is a winning combination. I found frozen artichoke bottoms in my local shop (I have no clue what to do with the intact fresh ones!) I had this first in Crete and although wasn’t sitting on a sunny veranda with the sound of crickets – it still tasted amazing and brought back great memories. Artichokes are full of nutrients and antioxidants, plus protein and fibre – so they pack a longevity punch! This is simple to make and cost-effective.

8-10 x  fresh or frozen (defrosted) artichoke bottoms
⅓ cup (80ml) extra virgin olive oil
1x onion, finely chopped
1 x leek, finely chopped
1-2 x cups of frozen petit pois (depending on how much you love peas!)
2 x carrots, cut into medium cubes
2 – 3 x potatoes, cut into medium cubes
3 x cups (850ml) vegetable stock
2 x tbsp of lemon juice (or to taste)
1-2 x tbsp of all-purpose flour (to thicken) dissolve with a little cold water to make a smooth paste
1 x cup of fresh chopped dill (this gives the dish its distinctive flavour)
Fresh ground salt & pepper

In a large saucepan, warm the olive oil and gently saute the finely chopped onion and finely chopped leek.
When the onions and leeks are starting to soften add in the defrosted artichoke bottoms and stir for a few minutes.
Add in the chopped potatoes and carrots and gently stir for about 5 minutes. then add in the frozen petit pois, hot vegetable stock and simmer for about 20 minutes.
No add in the lemon juice, fresh dill and flour paste to thicken. Put the lid and gently simmer for a further 15-20 minutes.
Test the potatoes and carrots to make sure they have softened and season with salt and pepper. Drizzle over a little more olive oil when cooked.
You will thank me for this recipe! 🙂

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