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Artichokes Stewed with Potatoes, Carrots and Leeks (Anginares Politi)

  • 10servings
  • 45minutes
  • 106calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 artichokes , trimmed

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 1/2 pound(s) (about 8) new potatoes , scrubbed and cut in half

  4. 1 pound(s) (about 6) carrots , peeled, split lengthwise and cut into 2-inch pieces

  5. 1 pound(s) (about 4) leeks , white and light green parts only, split lengthwise, thoroughly cleaned and cut into 2-inch pieces

  6. Salt and freshly ground pepper to taste

  7. 1 1/2 cup(s) water

  8. 2/3 cup(s) finely chopped fresh parsley

  9. 1/3 cup(s) finely chopped fresh dill

  10. 2 tablespoon(s) finely chopped fresh mint

  11. 1 tablespoon(s) freshly grated lemon zest

  12. 1/4 cup(s) lemon juice

Instructions Jump to Ingredients ↑

  1. Cut trimmed artichokes in half lengthwise. Heat oil in a large Dutch oven over medium-high heat. Add the artichokes, potatoes, carrots, leeks, salt and pepper. Cook, stirring, until the leeks are limp, about 5 minutes.

  2. Add water, reduce heat to medium-low and simmer, partially covered, until the vegetables are tender, about 20 minutes. Add parsley, dill, mint, lemon zest and juice. Season with salt and pepper. Let cool; serve at room temperature.

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