Braised Artichokes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 200 kcal | (10 %) | ||
| Protein | 4.1 g | (4 %) | ||
| Fat | 10.3 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) |
Ingredients
- Ingredients
- 4 Artichoke
- 2 lemons (Including 1 organic)
- salt
- 500 grams small potatoes (waxy)
- 2 carrots
- 1 bunch scallions
- 4 Tbsps olive oil
- 1 garlic clove
- 1 jar (400 ml or approximately 14 ounces) vegetable stock
- freshly ground pepper
- 1 bunch Dill
Preparation steps
Cut artichoke stems to about 3 cm (approximately 1 1/4 inches). Remove outer leaves and just cut off the top. Boil in a large pot with plenty of water. Rinse organic lemon, pat dry and slice. Add to pot and season with salt and pepper. Cover and cook for about 30 minutes.
Rinse potatoes and boil in salted water for 15 minutes, then peel. Peel carrot and chop into pieces. Rinse scallions, pat dry and slice.
Heat oil in a large saucepan. Saute carrots and potatoes on medium heat for 10 minutes. Peel garlic, squeeze through a press and add to pan. Remove artichokes and add to pan with scallions. Pour in vegetable stock. Cover and cook for another 20-25 minutes. Juice other lemon into the pan. Season with salt and pepper. Rinse dill, shake dry and finely chop. Sprinkle over vegetables and serve.
