Everything about Armenian food!

Celebrating a heritage of Armenian recipes


Wednesday, February 29, 2012

Lemony Artichokes, Potatoes and Dill

The Lenten season is upon us once again. Keeping this in mind, here is a filling, refreshing Lenten dish consisting of artichoke hearts, potatoes, mirepoix (a mixture of carrots, onions and celery), enhanced by the tang of fresh lemon and the earthiness of dill. Not only is this a terrific Lenten dish, but it’s great anytime as an entrĂ©e or side dish.


Lemony Artichokes, Potatoes and Dill
Lemony Artichokes, Potatoes and Dill
Serves: 4 to 5

Ingredients:
2 shallots, sliced lengthwise
1 small onion, thinly sliced
1 lb. fingerling or small red potatoes scrubbed, unpeeled and cut in half – or - in quarters, if too large
3 medium carrots peeled and thinly sliced on a diagonal
3 celery stalks, thinly sliced on a diagonal
3 Tbsp. olive oil
1 Tbsp. cornstarch dissolved in ½ cup cold water
¼ cup fresh lemon juice, or more according to your taste
1 cup vegetable broth (canned or homemade), or water
1 -10 oz. pkg. frozen artichoke hearts, thawed, cut in half (canned artichokes – not marinated - may be substitute)
1/4 cup fresh dill, chopped (1 Tbsp. dried dill may be substituted)
1/2 tsp. salt, or to taste
 ¼ tsp. black pepper, or to taste

Garnish: crumbled feta cheese, optional
Directions:
1. Place the cut potatoes in a microwave-safe bowl. Cover the potatoes with water. Place plastic wrap over the bowl, making a few slits in the plastic to allow excess steam to escape. Cook on HIGH for about 8 to 10 minutes, or until potatoes are almost tender. Drain; set potatoes aside.
2. Heat olive oil in a large pot over medium high heat. Add the shallots and onions; saute until tender, about 3 minutes. Add the potatoes, carrots, and celery; continue to saute another 5 minutes.
3. Add the cornstarch mixture to the pot and mix well. Cook about a minute or two stirring constantly.
4.  Stir in the lemon juice, vegetable broth (or water), salt and pepper. Bring the liquid to a boil, reduce heat and simmer covered for about 15 minutes or until the carrots, celery and potatoes are fork tender. Add additional water if needed.
5. Add the artichokes and dill; adjust seasonings taste. Cover and simmer an additional 10 to 15 minutes or until the artichokes are tender.
6. Just before serving, garnish with crumbled feta cheese, if desired.

No comments:

Post a Comment