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1
Before you start, make sure all your fresh veggies are washed, especially the leeks.
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2
In a large pot on medium high heat, add your olive oil.
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3
Then add onions, garlic, scallions, leeks, parsley, and dill.
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4
Saute until onions are transluscent.
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5
Season with some salt and pepper.
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6
Add the carrots.
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Saute for 2 minutes.
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8
Now add peas and stir them so as to cover them with the juices in the pot.
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9
Season again generously.
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10
Add enough water to cover the peas and bring to a boil.
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11
Add the artichokes (you may halve them).
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12
Add a bit more water, and bring to a boil.
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13
Check for salt.
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14
Then, reduce heat to medium and cover halfway.
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15
Cook for about 45 min to an hour, or until peas are tender and take on a pale green hue.
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16
Check regularly for liquid.
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17
When it is done cooking, there should be some juice left.
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18
Tilt the pot.
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19
There should be about 2 cups of liquid left over.
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20
Take off the heat.
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21
If you wanna use flour as a thickening agent, just ladle out a little bit of the cooking liquid in a bowl.
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22
In it, mix in about a tablespoon of flour with a fork, and add it back to the pot.
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23
Fold in the sloshy stuff gently into the food so it incorporates evenly.
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24
Taste it!
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25
If you want it thicker, complete the same step, except use water or even juice of a whole lemon as liquid.
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26
At this point you can basically adjust it to YOUR liking.
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27
If you use cornstarch as the thickening agent, don't use the cooking liquid for the sloshy mixture.
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28
Instead just use your lemon juice.
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29
Remember to make it as thick or as acidic as you want.
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30
You really can't mess up here.
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31
Even if you put too much liquid you can reduce it by turning on the low heat knob.
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32
Eat with some feta or drizzle some olive oil on top (totally optional).
