One of the most stunning veggies, slow-cooked with other vegetables, full of nutrients.
Ingredients
800.00 gr Artichoke, globe, boiled in unsalted water
6.00 tablespoon (tbsp) Olive oil
1.00 item Onions, raw, large, item
4.00 item Carrots, old, raw, average, item
1.00 item Stock cubes, vegetable, average, item
3.00 item Old potatoes, average, raw, medium, item
20.00 gr Dill, fresh
1.00 tablespoon (tbsp) Cornflour
2.00 item Lemon juice, fresh, average, item
1.00 tablespoon (tbsp) Salt
1.00 teaspoon (tsp) Pepper, black
1.50 litre Water, distilled
Preparation
Use a food processor to cut the onion.
Chop the potatoes into small pieces and the carrots into small slices. Finely chop the dill without the stems.
Place a big casserole on high heat and add the oil.
Add the onion and sauté for 2-3 minutes until it gets a light brown colour.
Turn down the heat to medium and add the potatoes. Stir well and saute for 3-4 minutes.
Add the carrot slices. Stir well all the ingredients and simmer them for 2-3 minutes.
Dissolve the vegetable stock cube in 200ml warm water and add it to the casserole.
Add the artichokes and stir well. Let them simmer for 5 minutes.
Keep aside a cup of water and add the remaining portion of the water to the casserole. Put in the lemon juice, the dill, the salt, and the pepper. Mix all the ingredients well.
Place the lid on the casserole and cook for approximately 1 hour.
By the end of the cooking time, fork an artichoke to check if it is soft enough and turn off the heat. If no, then cook it for 5 more minutes.
Dissolve the corn flour in a cup of water and add it to the casserole. Shake the casserole carefully so that the corn flour gets mixed with the rest of the sauce.
Let the artichokes cool down for 10 minutes and serve. Bonne appétit!!
