Nikki’s Artichokes with Lemon Dill Sauce | Artichokes A La Polita Recipe | Greek artichoke stew

Agginares a la polita
Artichokes with potatoes, peas, carrots, in lemon dill sauce
Side dish: Serving size 4 people
3 medium shallots, chopped
4 tablespoons of olive oil, enough to cover pan
3 artichokes
3 – 4 potatoes Idaho, peeled and cut into 1-inch slices on an angle
2 medium carrots, peeled and cut into 1-inch slices on an angle
¼ teaspoon black pepper
3 teaspoons of salt
¼ cup lemon juice
4 cups hot water
1 tbsp chicken Base
2 cups frozen peas
Half a bunch (1/2 cup chopped) Fresh Dill
1 tbsp cornstarch with ¼ cup cold water – whisk into a slurry

Clean the artichokes and place them in lemon water while you trim the rest. -Lemon water is 1 cup of lemon juice in 3 cups of water.
Place a large, rimmed sauté pan on the stove, coat the bottom with olive oil and bring the heat to medium. Add the shallots and sauté them until they are translucent.

Add the artichokes and sauté them for 2-minutes, then add the potatoes, carrots, lemon juice, 4 cups of hot water, chicken base, and salt and pepper. Mix the ingredients well and bring them to a boil for 3 minutes. Then, reduce the heat to a simmer and cook for about 25 minutes, or until the artichokes are easily speared through with a fork.

Turn the heat back to high and add the peas, cook for 5 minutes. Then add the cornstarch slurry and cook it for 5 more minutes, or until the mixture has thickened.

Add the dill to the stew and incorporate it into the vegetables. Remove the pan from the heat and allow it to cool slightly. Serve.