Globe artichoke and potato casserole

Yield: 4 servings

Measure Ingredient
1½ \N Lemons; juice of
4 \N Firm green globe artichokes; (avoid limp brown
\N \N ; specimens)
125 millilitres Olive oil; (4 fl oz)
1 large Onion; chopped
4 \N Spring onions; chopped
600 millilitres Hot water; (1 pint)
625 grams Small whole potatoes; peeled (1 1/4lb)
4 \N Medium-sized carrots; scraped and
\N \N ; quartered
2 tablespoons Freshly chopped dill or 1 tablespoon
\N \N ; dried dill
\N \N Salt; to taste

Have a bowl containing cold water and half the lemon juice ready and drop the artichokes in as you prepare them, to prevent them from discolouring.

Trim the stalks, leaving about 2.5cm (1inch) on the artichoke.

Peel the outer leaves until the soft, creamy-coloured ones appear.

Cut off the top half of these leaves and discard them. Using stainless steel utensils to prevent discoloration, slice each artichoke in two vertically and remove and discard the hairy choke and thorny purple leaves in the middle.

Trim the hard green coating from the base and stalk of each artichoke and drop them in the bowl of acidulated water.

Heat the oil and saut‚ the onion and spring onions until they glisten; then add the remaining lemon juice and the hot water.

Strain and rinse the artichokes and add them with the other vegetables and salt; cover and cook for 40 minutes, stirring gently once or twice.

Add the chopped dill 10 minutes before the end of the cooking time.

This dish is better cooked in advance and either reheated or served à la Grecque , that is, at room temperature.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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