With a wonderful combination of fresh veggies, this Greek-inspired side dish from Tasting Table is seriously delicious.
A great way to use up the artichokes in your grocery box, it’s really easy to prepare.
Serve it with chicken, tuna or your go-to veggie dish - plus a generous helping of your favorite crusty bread - and it’ll be a real hit at the dinner table.
Servings: 4 people
Prep time: 50 minutes
Calories 429 kcal
Start by preparing your artichokes. Take your first one, remove the tough outer leaves then cut off the top. Using a spoon, scoop out the hairy choke, then trim the stalk almost to the base. Discard the choke and stalk - the remaining section is the artichoke heart which will be used in this dish.
Put the juice of one lemon in a bowl of cold water and mix well. Put the artichoke heart in this water - it will prevent any discoloration.
Prepare the other artichokes until all hearts are in the lemon water.
Afterwards, heat the oil in a large pan over a low heat.
Add the onion, spring onion and carrots and cook for 10 minutes until tender, stirring every now and again.
Drain the artichokes from the lemon water, then add them to the pan with the peas, tomatoes, stock and the juice from the other lemon. Stir well.
Cover the pan and simmer for 20 minutes, until everything’s tender and the sauce has reduced.
Add the dill and seasoning, stir well, then take the pan off the heat.
Serve at room temperature.
To store: We recommend eating this side dish straight away.