Ingredients
- 6 artichokes
- 4 lemons cut in half
- ½ cup finely chopped onions or scallions
- ½ cup extra virgin oil, preferably Greek
- 10 to 12 small white onions, peeled
- 4 carrots, scraped and quartered lengthwise
- Salt and freshly ground pepper to taste
- ⅓ bunch dill chopped (or approximately 1 teaspoon dried dill)
- Nutritional Information
Nutritional analysis per serving (6 servings)
303 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 6 grams protein; 318 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Peel and discard the tough outer layers of artichokes. Cut off top half and discard. Cut off all but 1/2 inch of stem. With a teaspoon, remove the spiny choke. Rub the artichokes all over with a lemon half or two.
- Add the juice of one lemon to a bowl with enough cool water to cover all the artichokes. As the artichokes are prepared, add them to the bowl.
- In a heavy saucepan, brown the chopped onions or scallions in olive oil over medium-low heat until tender. Add whole onions, carrots and water to cover vegetables. Add juice of two lemons, salt and pepper to taste. Bring liquid to a boil. Add artichokes and dill. Cover, lower heat and simmer about 25 minutes.
- Remove pan from heat and let artichokes stand until they reach room temperature, about 40 minutes. To serve, arrange artichokes, carrots and onions on a dish and spoon cooking liquid over all.
Dining and Cooking