Artichokes, Carrots, and Zucchini with Lemon and Dill

Name: Artichokes, Carrots, and Zucchini with Lemon and Dill
Ingredients: Salt and freshly ground pepper; ¼ cup chopped fresh dill; 1 zucchini, cut in half lengthwise and then into ½-inch rounds; ⅓ cup fresh lemon juice; 2 artichokes; 2 carrots, peeled and sliced about ¼ inch thick; 3 tablespoons plus 1 cup olive oil

Preparation info

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Ingredients

2 artichokes
3 tablespoons plus 1 cup olive oil
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Gluten-free
Vegan

Method

Remove all the leaves from the artichokes. Trim the stems and pare the hearts until smooth. Remove the fuzzy choke with a sharp spoon. Cut the hearts into ¼-inch slices. Warm the 3 tablespoons of olive oil