• Greek Artichoke Hearts and Potatoes with Dill




    1/4 cup olive oil

    1 onion, chopped 

    4 scallions, chopped

    5 or 6 Cold Alex Artichoke Hearts, cooked and halved 

    5 or 6 small potatoes, halved or quartered

    3 carrots, peeled and cut into chunks

    2 to 3 cups stock or water 

    Salt and pepper

    1/4 cup lemon juice

    1 tablespoon cornstarch or flour 

    3 tablespoons fresh dill, chopped


    Heat the oil in a large saucepan over medium heat and sauté the onions until translucent. Add the scallions and sauté for another 2 to 3 minutes.

    Add Artichoke Hearts, potatoes, carrots, salt and pepper to the onions and pour in the stock or water to come about 3/4 the way up the vegetables. Cover, reduce heat to low and simmer for 20 to 30 minutes, or until the vegetables are cooked through.

    Remove the vegetables to a bowl with a slotted spoon. Stir the cornstarch or flour into the lemon juice, and the whisk the mixture into the vegetable cooking liquid, stirring constantly. Stir in the chopped dill.

    Increase the heat to medium and bring the liquid to a slow boil, stirring constantly, and cook until the sauce is lightly thickened, 1 to 2 minutes. Stir the vegetables back into the sauce, heat through and adjust seasoning to taste.