A wonderful vegetable stew I learned to make in Greece using artichoke hearts, peas, carrots, and potatoes.
- 2 tbsp of olive oil
- 1 small white onion, chopped
- 1 small red onion, chopped
- 1 bunch of green onions, chopped
- 2 large carrots, chopped
- 2 lbs of fresh artichoke hearts, cut into cup shapes
- 4 potatoes, peeled and sliced
- 2 lbs of fresh or frozen peas
- 1 lemon, juiced
- 1 bunch of fresh dill, chopped
- Salt and pepper to taste
- In a large pot, heat up the oil on medium heat.
- Add in the white, red, and green onions and cook until soft.
- Add in the carrots and cook until soft.
- Place into the mixture the artichoke hearts, potatoes, and peas.
- Add in the lemon juice, dill (the whole bunch), and however much salt and pepper you desire.
- Fill the pot with just enough water to have everything submerged halfway.
- Lower the heat to medium-low, cover the pot, and simmer until potatoes are soft and the liquid is thicker.
Try to use fresh ingredients. I know in other countries the produce might not be as flavorful as I had here, but this is a recipe where fresh ingredients make the dish.
Be sure to use ONLY the artichoke hearts when weighing in the 2 pounds. Do not use whole artichokes as you’ll end up with much less after peeling and cutting.
When adding in salt and pepper, do it gradually as the mixture is simmering. You’re only adding it to your personal taste preference after all.
Feel fee to add other vegetables if you desire, or even change up the onions. The green onions will actually sweeten the dish after being cooked. If you use green onions, do not just use the greens, but also some of the white.