Ingredients 12 tender artichokes 6 medium-sized potatoes 1 carrot 1 bndl. spring onions with their greens 2 clov. garlic 150 ml olive oil 4 - 5 sprig fennel or dill Salt Pepper 2 juicy lemons 6 cherry tomatoes Expert Tip Dr. Tasos Papalazarou Artichokes are low in calories but rich in nutrients. They’re an excellent source of folic acid and vitamin C, supporting the function of the immune system. They also provide vitamin K, which contributes to bone health, along with plenty of dietary fiber to aid digestion. When in season, this recipe is a perfect way to enjoy them. Equipment Dutch oven Oven TAGS SAVORY ARTICHOKE MAIN COURSES LENTED FOOD LIGHT VEGAN VEGETARIAN Ingredients 12 tender artichokes 6 medium-sized potatoes 1 carrot 1 bndl. spring onions with their greens 2 clov. garlic 150 ml olive oil 4 - 5 sprig fennel or dill Salt Pepper 2 juicy lemons 6 cherry tomatoes Instructions Start by cleaning the artichokes. Once cleaned, place them in plenty of water with the juice of 2-3 lemons to prevent oxidation. Peel, wash, and cut the potatoes into large chunks. Rinse the artichokes and place them in a small Dutch oven along with the potatoes. Add the sliced spring onions and fresh garlic, season with salt and pepper, and drizzle with olive oil. Crush the cherry tomatoes with your fingers and add them to the pot. Pour in half a cup of water. Cover the food with the fennel sprigs. Place the lid on the Dutch oven and bake at 200°C (400°F) for about 35 minutes. Uncover, pour over the juice of 2 lemons, and continue baking for another 25 minutes or so, until the vegetables are tender and the artichokes are left with just their oil. TAGS SAVORY ARTICHOKE MAIN COURSES LENTED FOOD LIGHT VEGAN VEGETARIAN
