This is a classic dish from the Greeks who lived in Constantinople, Turkey (now Istanbul), who were well-known as excellent cooks. A perfect example of a nutritious meal, it is rich in Vitamin C, A, fiber and potassium. Serve it with crusty bread to collect all the delicious juices.

Yield
6 Servings
Preparation time
15 minutes
Cooking time
35 minutes
Total time
50 minutes
Ingredients
1/4 C olive oil
2 large yellow onions (peeled, halved and sliced thinly)
1 bn green onions (chopped, white and green parts)
4 medium russet potatoes (peeled and cut into 1 inch chunks)
3 C boiling water
salt and pepper to taste
2 medium carrots (peeled and cut into 1/2 inch rounds)
2 lemons (juiced, about 1/4 cup)
8 oz frozen artichokes or artichoke bottoms (cut in half or fourths, defrosted)
2 Tbsp fresh dill sprigs (chopped)
1 Tbsp cornstarch
Instructions

1. Heat a pot over medium high heat. Add olive oil, yellow and green onions and sauté until onions are softened.

2. Add potatoes to the onions and sauté for a few minutes. Add boiling water, salt and pepper to taste and bring to a boil.

3. Add carrots and cook until all vegetables are almost done, about 15-20 minutes.

4. Add lemon juice and artichokes and bring to a boil and cook another 10-15 minutes until artichokes are tender.

5. Add dill and mix well.

6. Mix cornstarch with a little cold water in a small bowl.

7. Add this mixture to the pot and bring back to a boil, stirring constantly until sauce is slightly thickened.

Notes

Per Serving: Calories 280 kcal, Carbohydrates 45g, Protein 6g, Sat Fat 1.5g, Sodium 440mg, Sugar 6g

Source

Courtesy of Maria Delis, RD LDN