Artichokes Stewed in Oil with Peas and Carrots

1. 1

   Put the diced carrots in a pan wide enough, if possible, to hold the artichoke bottoms in one layer.

2. 2

   Add the chopped garlic, 3 tablespoons oil, and about 1 3/4 cups cold water.

3. 3

   Bring to the boil and simmer for 5 minutes.

4. 4

   Put in the artichoke bottoms, season with salt and pepper, and simmer for 7 to 10 minutes, until they are just tender, turning them over once.

5. 5

   Then add the peas, lemon juice, sugar, and dill, and cook 2 to 5 minutes more (less if they are the tiny petits pois), or until the peas are cooked.

6. 6

   Place the artichoke bottoms on a serving plate, and spoon some of the carrots and peas into each.

7. 7

   Pour the remaining reduced sauce around them.

8. 8

   Serve cold with a drizzle of the remaining olive oil over the top.

9. 9

   Instead of peas use fava beans.

10. 10

    Although it depends on how young they are, they usually need cooking a little longer, so put them in at the same time as the artichokes.

11. 11

    To add body to the sauce, put a diced potato in 5 minutes before the carrots.

12. 12

    It will fall apart by the end of the cooking and thicken the sauce.

* Per serving · 4 servings · Values may vary.

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