The tender artichokes are cooked with sweet leeks to make a wonderful fasting dish that fully embraces spring freshness. Don't forget the mint—it will make all the difference!
Materials for four servings:
100 ml extra virgin olive oil
One onion, chopped
Two cloves of garlic, finely chopped
Two carrots, coarsely chopped
Ten artichokes, cleaned*
Two potatoes, coarsely chopped
500 gr. leeks, coarsely chopped
5 tsp. parsley, chopped
5 tsp. bunch of dill, chopped
1 tsp. tablespoon mint, chopped
1 tsp. thyme, dry
40 ml lemon juice
Procedure
Step 1
Cleaning the artichokes. In a spacious plastic pot, heat 5 tsp. of olive oil and sauté the onion for 1 minute until golden brown. Add the garlic, carrots, artichokes, potatoes, and leeks and sauté for an additional 2-3 minutes, stirring frequently with a spatula.
Step 2
Pour over the rest of the olive oil, add about 250 ml of water, the herbs, lemon juice, salt and pepper.
Step 3
Cook over high heat. As soon as it comes to a boil, close the lid and simmer for 35 minutes, or until the food is left with only its oil.
Step 4
Serve with additional chopped fresh herbs and lemon juice if desired.
By Funky Cook - Flood Blogger. Translated by Paul Antonopoulos.
