Artichokes with onions and fennel

Artichokes with onions and fennel

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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