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Culinary Escape to Spain
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City-Style Braised Artichokes

Source: Casual Cuisines of the World - Taverna
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4-6
Despite its Greek name, this delicious ragout is believed to have originated in Istanbul, and both the Turks and Greeks claim it as their own. Peas or favas may be added to the mixture. If adding favas, immerse the shelled beans in boiling water for 1 minute, then drain and peel off their skins.
RECIPE INGREDIENTS
Juice of 2 lemons, plus fresh lemon juice to taste, optional
3 tablespoons all-purpose flour
6 large artichokes with 1-2 inches of stem intact
1/2 cup olive oil
1 yellow onion, chopped
8 green onions, coarsely chopped
3 carrots, peeled and diced
2 large white boiling potatoes, cut into 1-inch dice, or 6-8 tiny new potatoes, halved
1 cup shelled peas or shelled and peeled fava (broad) beans (optional; see note above)  
1/2 cup chopped fresh dill
City-Style Braised Artichokes Recipe at Cooking.com
DIRECTIONS
Fill a large bowl with cold water and add the juice of 2 lemons and the flour. Snap off the tough outer leaves from the artichokes. Using a paring knife, trim the dark green parts from the base and stem. Cut the artichokes lengthwise into quarters and scoop out and discard the prickly chokes. As they are cut, drop the artichoke quarters into the bowl of lemon water to prevent discoloring until they are needed.


In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 2 minutes. Add the green onions and carrots and sauté until tender, about 5 minutes longer.


Drain the artichokes and add to the pan along with the unpeeled potatoes and enough hot water to cover the vegetables. Cover and cook over low heat until the potatoes and artichokes are tender, about 25 minutes. If using peas or favas, add them during the last 10-15 minutes of cooking.


Season to taste with salt and pepper and some lemon juice, if desired. Transfer to a serving dish and let cool. Sprinkle with the dill and serve at room temperature.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 387
Sodium: 191mg
Fiber: 16g
Carbohydrates, Total: 52g
Protein: 11g
% Cal. from Fat: 44%
Fat. Total: 19g
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