Braised Artichokes with Fresh Peas
This dish is uniquely delicate. Shelling fresh peas is time consuming but their matchless flavour is worth the investment of your time.
What you need
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4 large globe artichokes
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juice of 1.5 lemons 150ml/.25 pint/two thirds of a cup of extra virgin olive oil
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1 onion, thinly sliced
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4 or 5 spring onions, roughly chopped
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2 carrots, peeled and sliced in rounds
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1.2kg/2.5lb fresh peas in pods, shelled
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450ml/.75 pint/2 cups hot water
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60ml/4 tbsp finely chopped dill
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salt and ground black pepper
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a few sprigs of fresh dill to garnish
What you do
1) Remove and discard the outer leaves of the artichokes. Cut off the top, and cut in half lengthways. Claen out the hairy choke and cut the stalk to 4cm/1.5ins. Add the juice of half a lemon to a bowl of water and soak the artichokes.
2) Heat the oil in a pan and add the onion and spring onions, and then after a few minutes, add the carrots. Saute for a few seconds and then add the peas and stir for a few minutes.
3) Pour in the remaining lemon juice. Let it bubble and reduce for a few seconds, then add the hot water and bring to the boil. Drain the artichokes and add them to the pan, with salt and pepper to taste. Cover and cook gently for about 45 minutes, stirring occasionally. Add the dill and cook for a further five minutes, or until the vegetables are tender. Serve hot or at room temperature.
Tags: greece, iraklia, Pam Rigden, retreat, wellbeing holidays