Artichokes ‘City Style’ – Angináres Polítikes
6 small artichokes – the frozen artichoke hearts (available at ethnic supermarkets) are also an alternative.
1 medium sized onion, finely chopped
3 – 4 medium carrots
5 – 6 smallish new potatoes
5 – 6 small shallot onions
Juice of 2 lemons
150ml good olive oil
Salt and pepper
500ml warm water
Have ready a bowl of fresh water and add the juice of one of the lemons and a desert spoonful of salt. First of all prepare the artichokes. Remove several of the outer leaves, until the pale inner ones can be seen. Slice off the tip of the bud. As you prepare each of the artichokes, place them in the bowl of lemon/salt water. This stops them turning brown.
Now chop the onion and peel the carrots, potatoes and shallots. Cut the carrots into thick slices and halve the potatoes.
Blanch the shallots in boiling water for 5 minutes, drain and set aside.
Drain the artichokes and squeeze slightly to remove any of the soaking liquid.
In a large casserole heat 2 – 3 table spoonfuls of olive oil , put in the chopped onion and soften until translucent but not too brown.
Now add the shallots, turning them in the oil for a few minutes. Add the carrots, potatoes and artichokes, again turning them in the warm oil for a few minutes.
Add the warm water, juice of half a lemon, 2 tablespoonfuls of chopped dill, the remaining olive oil, salt and pepper.
Simmer on a medium to low heat for about 35 – 40 minutes. Check the seasoning – some more lemon juice and salt (and perhaps olive oil) may be needed. The sauce should have reduce and thickened. Finish with a few more fronds of fresh dill
Serve with crusty bread.