6
Submitted by evelynathens
"We serve this as a main dish - Greek meals are often meatless."
photo by Artandkitchen 
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
5-6
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ingredients
- 10 artichoke hearts, thawed (I go directly for the frozen)
- 1 lb baby peas
- 4 carrots, sliced thinly
- 2 large onions, chopped (approx 2 cups)
- 1 1⁄2 cups water
- 1 tablespoon tomato paste
- 1⁄2 cup olive oil
- 2 tablespoons minced dill
- 1 lemon, juice of
- salt and pepper
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directions
- Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
- Add 1 1/2 cups of water and bring to the boil.
- Cook for 10 minutes.
- Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
- Cover and cook for 10 minutes more.
- Add the peas and dill, check seasoning.
- Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
- This is best served warm, nearly room-temperature.
- Serve with feta and crusty bread to mop up the juices.
Questions & Replies
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Reviews
-
This is a delicious and tasty mixed vegetables plate. I belive a lot of children would convert to vegetables fan with it! I added one leek because I had one that had to be used. <br/>We liked a lot the taste and I wouldn't renounce to the dill. This make the dish really "Greek"!<br/>Thanks a lot for this dish, I hope more people will try these vegetables in this way.<br/>Easy and yummy!
Artandkitchen
-
This was really differnt. It was really filling.I don't know if I liked the dill or not. I might use only half the amount next time. I did only use 2 tblspns of olive oil and used chicken broth instead of water. I used a 1 lb bag of frozen peas and carrots and added 2 extra tblspns of tomato paste.
AmberDragonz
-
I loved this and served it as a vegetarian meal with a rice medley - I did use corn as I had no peas and it was all great -made for freezer tag and I assure you it does freeze very well - all the ingredients are perfect frozen - this is a great dish for artichoke lovers like me so thanks evelyn/athens
katew
-
Easy healthy recipe with lots of different veggies and fiber. The artichoked are a nice change, the dill a really nice taste, and I was surprised that the lemoon juice just brings it all together. Makes a lot!
Kasha
-
Truly delicious. Instead of water I used vegetable broth, also used canned artichokes, and I reduced the amount of oil considerably. Paired with bread and feta cheese, this would make an excellent vegetarian main dish. Note that the recipe specifies 1 1/2 cups water but the instructions only mention 1 cup. I only added 1 cup broth myself and I thought it was juicy enough (not having any bread to soak up juices anyway). I added a bit more tomato paste myself, and I decided to reduce the cooking time a bit. Came out very tasty, and vegetables were not mushy. Thanks very much!
Kumquat the Cats fr
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Tweaks
-
Many Greek recipes for this omit the tomato paste. I prefer it that way. I use lots of lemon, vegetable broth (to make this a vegetarian dish). The olive oil is a must, but you can reduce it to 1/4 cup...If you want to elevate this dish to be really authentic, visit an ethnic Greek or Middle Eastern grocer and buy frozen artichoke **bottoms**. For some reason, they are never cut that way in the US, but they are so much more tasty and meaty, and that is the only way you see them in Greece.
Alexandra M.
-
This was really differnt. It was really filling.I don't know if I liked the dill or not. I might use only half the amount next time. I did only use 2 tblspns of olive oil and used chicken broth instead of water. I used a 1 lb bag of frozen peas and carrots and added 2 extra tblspns of tomato paste.
AmberDragonz
-
Truly delicious. Instead of water I used vegetable broth, also used canned artichokes, and I reduced the amount of oil considerably. Paired with bread and feta cheese, this would make an excellent vegetarian main dish. Note that the recipe specifies 1 1/2 cups water but the instructions only mention 1 cup. I only added 1 cup broth myself and I thought it was juicy enough (not having any bread to soak up juices anyway). I added a bit more tomato paste myself, and I decided to reduce the cooking time a bit. Came out very tasty, and vegetables were not mushy. Thanks very much!
Kumquat the Cats fr
RECIPE SUBMITTED BY
evelynathens
Athens
- 362 Followers
- 1552 Recipes
- 99 Tweaks
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.What did I do wrong?Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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