600 gr. artichokes
400 gr. potatoes cut into 3 cm cubes.
150 gr. baby carrots
200 gr.  onions
100 gr. chopped onion
250 gr. green peas
20 gr. chopped dill
2 lemons juice

1 tbsp flour
Salt Pepper

100 ml. olive oil
900 ml. boiling water

Method

1. Prepare the ingredients:

Cut the potatoes into 3 cm cubes, clean the baby carrots as needed, prepare the spring onions, chop the dill and squeeze the lemon.
Put oil in Fest’s non-stick casserole and heat in medium temperature.

2. Saute artichokes and onions:

Once the oil is warm, sauté the frozen artichokes for 3-4 minutes. Then add the chopped onion to sauté for another 4 minutes and the whole onions to taste and sweeten from sautéing.

3. Saute carrots and potatoes:

Then add the flour and then start adding the carrots and potatoes, stirring for another 4 minutes.

4. Boil the artichokes:

After sautéing, add the boiling water. Then add the lemon, salt and pepper and simmer for 10 minutes in low temperature, always with Fest’s non-stick casserole open, without the lid.

5. Add the green peas:

Green Peas come last because they take less time to boil. Allow the food to simmer for another 25 minutes, until almost all the water is saved and the sauce is thick. Try to make sure it is ready and if necessary add a little more boiling water. At the end, add the dill to stay with its fresh aromas and in 2 minutes it is ready.

Serving:

Allow the food to cool slightly from the temperature and serve after ten minutes. The artichokes  are entitled to a little extra fresh quality oil on the plate, sea salt and definitely grated pepper.

Source: Caruso.gr