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Print this Recipe    Stewed Artichokes

GREEK STEWED ARTICHOKES
makes 4 to 6 servings

6 to 8 small artichokes or 4 large ones
2 lemons
< pint olive oil
1 onion, finely chopped
4 large carrots
12 to 16 tiny whole onions
4 large potatoes
1 tsp. flour
1 bunch fresh dill, chopped, or 1 Tbs. dried dill
salt
fresh-ground black pepper

Trim the artichokes, cutting off the stem, the tough outer leaves,
and the tops of the other leaves. Scrub them, rub them with lemon,
and put them into well-salted water to keep them from turning black.

Put the olive oil in a very large, fireproof casserole or skillet
and saute the chopped onion in it while you prepare the other
vegetables. Scrape the carrots and cut them into 1-inch pieces.
Peel the whole small onions. Peel the potatoes and cut them into
about 6 pieces each.

Add all the vegetables except the artichokes to the hot oil and
turn them over and over for a few minutes until the potatoes begin
to turn golden. Add the flour and dill and stir very well.

Take the skillet off the heat and arrange the artichokes in it,
fitting the onions and pieces of carrot and potato around them.
Squeeze in the juice of 1 lemon, add some salt and pepper, and add
enough hot water to just cover the vegetables. Put on a tight-fitting
lid, and stew at 375 :F, gas 5, for 50 minutes to 1 1/2 hours,
depending on the size of the artichokes. The water should be
simmering gently.

Serve hot.

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