Ingredients
4 cups water, divided
3 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
3 tablespoons extravirgin olive oil
2 cups thinly vertically sliced onion
1 1/2 cups fresh green peas
1 cup chopped carrot
2 1/2 cups small red potatoes, quartered (about 1 pound)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas, and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper. Remove from heat; stir in remaining 2 tablespoons juice.
Yield
6 servings (serving size: 1 1/3 cups)
Nutritional Information
CALORIES 239(27% from fat); FAT 7.3g (sat 1g,mono 5g,poly 0.8g); PROTEIN 9g; CHOLESTEROL 0.0mg; CALCIUM 96mg; SODIUM 539mg; FIBER 12.1g; IRON 3.2mg; CARBOHYDRATE 39g
