Artichokes a la Polita
INGREDIENTS
4-5 tablespoons Kefi Life EVOO
1 onion
4 spring onions
2 clove(s) of garlic
3 carrots
2 potatoes
600 g artichokes, frozen
1 tablespoon(s) all-purpose flour
1 vegetable bouillon cube
750 g water, boiling
lemon zest, of 2 lemons
lemon juice, of 2 lemons
1/2 bunch dill
salt
pepper
DIRECTIONS
Place a pot over high heat and let it get very hot.
Cut the onion into 1 cm slices and cut the spring onions into 1 cm rounds.
Add the olive oil to the hot pot and then add the onions.
Stir with a wooden spoon and sauté for 2-3 minutes.
Thinly slice the garlic, cut the carrots in half and then into 0.5 cm slices. Add them both to the pot.
Chop the potatoes into 1-2 cm cubes and add them to the pot.
Stir and sauté until all the vegetables turn golden.
Add the artichokes and sauté for 4-5 minutes, until light golden.
Add the flour, bouillon cube, water and lemon juice.
Stir, cover pot with lid, lower heat and simmer for 40-50 minutes.
If you don’t have a lid for the pot you can cover it with a sheet of parchment paper. To do this, cut a sheet of parchment paper that is larger than the diameter of the pot, fold it into 4 and then fold diagonally to create a cone. Measure the distance between the center of the pot to the height of its sides. Use a pair of scissors to cut the part that touches the pot and cut 2 cm from the pointed edge. Unfold and cover pot so that it touches the surface of the food.
When ready, remove pot from heat and uncover.
Finely chop the dill and add it to the pot along with salt and pepper. Stir.
Serve with dill, lemon wedges and olive oil.
This recipe comes to us from Akis Petretzikis — Check out his site for a full video on the making of this delicious recipe!
