Now, when artichokes are at their best in the spring, learn how to cook them in the simplest and most aromatic way.
Materials for 6-8 servings:
16 fresh and cleaned artichokes
juice of 1 lemon
½ tsp. all-purpose flour
One onion, chopped
One clove of garlic, chopped
One bunch of spring onions, chopped
One carrot, diced
Two potatoes, diced
One bunch of fennel
½ bunch parsley, chopped
100 ml extra virgin olive oil
salt, freshly ground white pepper
Procedure
Step 1
Clean the artichokes and put them in a large bowl of cold water with lemon juice and flour so that they remain white.
Step 2
In a wide saucepan, heat the olive oil and cook the onion, garlic, carrot, and onion for 2-3 minutes until they become glossy. Add the artichokes and potatoes, stir a few times, and add enough water to cover the food.
Step 3
Add the herbs, lower the heat and let it simmer for 30-35 minutes. Make sure that the food is left with its oil and a little juice. Before removing the food from the heat, add a little lemon juice.
Styling: Elena Jeffrey, food styling: Makis Georgiadis, Photography: Studio M
Sotiris Evangelou is a columnist for Olive Magazine. Translated by Paul Antonopoulos.
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