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Artichokes A La Polita

This dish is a Greek dish prepared Constantinople style. It's light, healthy, and vegan. Enjoy it on it's own or pair with fresh bread and feta cheese.
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Ingredients
  

  • 4-6 artichokes cleaned to yield the hearts only, soaked in lemon water until ready to use
  • 1/3 cup extra virgin olive oil
  • 1 small onion, or equivalent in shallots, finely chopped (about heaping 1/2 cup)
  • 4-6 scallions chopped (white parts separated)
  • 1 large garlic clove minced
  • 2 medium carrots chopped on diagonal (about 1/2 inch pieces)
  • 1 tablespoon flour
  • 3 medium potatoes peeled and cut into large chunks
  • 1 bay leaf
  • 3-4 cups water depending how saucy you want it
  • 1 cup frozen peas
  • 1/4-1/3 cup lemon juice
  • 2 teaspoons corn starch
  • 1/3 cup fresh dill chopped
  • 1/4 cup fresh Italian parsley chopped
  • salt and pepper to taste

Instructions
 

  • In a medium sized pot, heat olive oil and sauté onions and white part of scallions until translucent, on medium heat.
  • Add garlic and green parts of onion and sauté for another minute.
  • Add carrots and flour, and cook for a couple of minutes
  • Add potatoes, cleaned artichokes, bay leaf and water, stir well until everything is combined well.
  • Add about 1 teaspoon of salt and about 1/4 teaspoon of freshly ground black pepper, and stir.
  • Bring to a boil and then put the lid onto pot and lower temperature and let simmer for 30-40 minutes, until vegetables are tender.
  • Uncover, remove bay leaf and add frozen peas.
  • In the meantime, make a slurry with 1/4 cup of the lemon juice, corn starch and about 1/4 cup of liquid from pot. Make sure the corn starch has dissolved and then slowly pour into pot while you gently stir.
  • Bring to a simmer and cook a few more minutes. Taste for salt and add more if you desire and add the rest of the lemon juice if you think it needs it. Some lemons are bitter and some are milder so make sure you taste the stew before adding more.
  • Add the dill and parsley, and stir to combine. Let sit for 30 minutes before eating so flavors combine and sauce slightly thickens.
  • When ready to eat, serve in a shallow bowl and top with a drizzle of extra virgin olive oil, some more chopped dill, and serve with a wedge of lemon. Make sure you have some fresh bread for dipping into the sauce 🙂 .