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Ethnic Recipes
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Georgian
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Georgia's Lemon Artichokes |
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Convert to US/English units
Georgia's Lemon Artichokes - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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10
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small artichokes |
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2
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lemons, for rubbing the artichoke and to flavour artichokes |
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1 cup
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water (250 ml) |
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40 ml
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flour (30 ml) |
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1
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onion, chopped |
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2
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carrots, cut into 1-inch slices |
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3
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green onions, chopped |
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4 med
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new potatoes, peeled and quartered |
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1/4 cup
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olive oil (60 ml) |
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Coarse salt and freshly cracked black pepper |
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1/4 cup
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fresh chopped dill, or to taste (60 ml) |
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| Method: |
Whisk together the flour with the water to make a slurry. Add to a Dutch oven or large heavy bottomed pot. Reserve.
To prepare artichokes, remove outer leaves and trim the tough exterior of the stem. Trim the tops about quarter of the way, rubbing the artichoke generously with lemon. Cut artichokes in quarters. Remove the choke (fuzzy centre core). Transfer artichokes to the Dutch oven with the slurry. Squeeze in juice of 11/2 lemons.
In a small saute pan heat the olive oil over medium high heat. Saute onion until soft, about 3 to 4 minutes.
Add sauteed onions and carrots, potatoes and green onions to the artichoke pot and bring to a boil over medium heat, stirring to prevent flour from scorching. Season with salt and pepper. Reduce heat to low and simmer, partially covered, until artichokes and potatoes are tender, about 30 to 35 minutes. Adjust seasoning. Sprinkle with chopped dill before serving.
Believe it or not ... my mom does not use garlic in this recipe!
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