Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Leek |
| 2 \N | Carrots; peeled |
| 2 mediums | Potatoes; peeled |
| 10 ounces | Artichoke hearts, quartered fresh or frozen |
| 1 large | Lemon; juiced |
| 2 tablespoons | Olive oil |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| 1 \N | Scallion; sliced |
| 1 large | Bunch fresh dill; chopped |
| 2 tablespoons | Ouzo (optional) |
Slice leek lengthwise, then crosswise into 1-½ inch pieces. Rinse well to remove all traces of sand. Cut carrots and potatoes into large chunks. Place leeks, carrots, potatoes, and artichoke hearts into a large baking pan. Add lemon juice, olive oil, and a little salt and pepper. Scatter chopped dill and sliced scallions evenly over vegetables, then sprinkle ouzo over. Add enough water to the pan to almost cover vegetables. Cover pan and bake in a moderate oven (about 350 F) for 1-½ to 2 hours, or until vegetables are tender. Remove vegetables and arrange attractively on a serving platter. Liquid in baking pan may be thickened with a bit of cornstarch or flour and served over hot vegetables, -OR- serve vegetables without thickened sauce, either warm or slightly chilled. Fresh crusty bread as an accompaniment is mandatory -- ask any Greek!
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 04-27-95