Braised Artichokes with Fresh Peas

Name: Braised Artichokes with Fresh Peas
Yield: Serves Four
Ingredients: salt and ground black pepper; 450 ml/¾ pint/scant 2 cups hot water; 60 ml/4 tbsp finely chopped fresh dill; 1 onion, thinly sliced; 4–5 spring onions (scallions), roughly chopped; juice of 1½ lemons; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 1.2 kg/2½ lb fresh peas in pods, shelled (this will give you about 500–675g/1¼–1½lb peas); 2 carrots, sliced in rounds; 4 globe artichokes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The combination of fresh peas with artichokes makes another light, springtime artichoke dish beloved of Jews and non-Jews alike throughout Greece.

Ingredients

4 globe artichokes
juice of 1½ lemons
150 ml/

Side dish
Gluten-free
Vegan

Method

First, prepare the artichokes as instructed opposite, by discarding the outer leaves and stalk, slicing in half lengthways and scooping out the heart. Drop the chokes into a bowl of water acidulated with about one-third of the lemon juice.