ARTCHOKES ALA POLITA

 

4-5 tbsp olive oil

1 onion, peeled and finely sliced

2 cloves garlic, peeled and minced

3  carrots, thinly sliced into half-moons 

2 potatoes, peeled and cubed

600 g frozen artichokes, thawed

1 tbsp plain flour

1 vegetable bouillon cube

780 ml boiling water

Zest of 2 lemons

Juice of 2 lemons

1/2 bunch chopped dill

Salt and white pepper taste

To serve: Chopped dill, lemon slices, and  a little olive oil

Saute the onion in a saucepan, over medium heat, stirring with a wooden spoon until translucent. Add the minced garlic and the carrots and cook for 2  minutes. Add the potatoes to the other ingredients and cook for 2 minutes. Add the artichokes and saute for  4-5 minutes until golden.  Stir in the bouillon cube, lemon zest and flour, and season to taste.  Pour in the lemon juice and water into the saucepan, cover with the lid and simmer for  40-50 minutes until the vegetables are cooked and the sauce has thickened. 

Serve sprinkled with chopped dill, drizzle with a little olive oil, add the sliced lemons and accompany with crusty brown bread,