ARTICHOKE HEARTS IN LEMON AND DILL SAUCE
A while back I cooked an artichoke dish from the Sweet Greek Life cookbook and I’ve been wanting to make another one ever since. This time I made a dish that my parents used to cook together. Every week my dad loved to visit 3 or 4 fruit shops in the surrounding areas (Ashfield, Leichhardt, Summer Hill, Marrickville) and look for specials. He had retired and it was a hobby of his. Whenever he found fresh artichokes he would bring them home and together with mum they would make this dish. Now it takes a lot of effort to peel and clean artichokes so when I found out that some deli’s sell frozen packets imported from Greece, I took the opportunity and bought a few.
The flavour of this dish is pretty close to their version so I’m extremely happy! It reminds me of a house that smelt of food all the time and constantly had loud Greek music playing from the radio. Every now and then I’d hear running footsteps in the kitchen and a ‘click’ sound and it was one of my parents running to press the REC button on the tape recorder. They only needed to hear the first note and they knew which song it was. I’m laughing now as I’m typing this because my dad nearly stacked it once just to make it in time to record a George Dalas song. We still have all the cassettes they recorded, all 300 of them! Can you imagine the music that would be on all those cassettes? Hope you give this dish a try, Enjoy x
Prep and Cooking: 1 hour
600g packet of frozen artichokes, defrosted, optional to cut in half
(optional to prepare fresh artichokes)
400g potatoes, peeled and cut into large chunks
1 cup fresh peas, unshelled
1 large onion, finely diced
1/2 cup dill, finely chopped
1/3 cup olive oil plus extra for drizzling
60ml freshly squeezed lemon juice
1 heaped tsp gf corn flour
Sea salt and pepper
Heat in a wide base pot the olive oil and lightly sauté the onions and potatoes for a 5 minutes.
Add the artichoke hearts to the pot and on higher heat fry, stirring occasionally for 2 minutes. Reduce heat and add enough boiling water to cover the artichoke hearts and potatoes. Cover pot and simmer on low, for 30 minutes.
Add the peas, dill, sea salt, pepper and lemon juice and cook a further 10 minutes.
If there a lot of juice left in the pot, add the corn flour to quarter of a cup of cold water and whisk it together. Pour it into the pot and gently stir around. Increase heat and bring to boil for a minute. Turn off heat and allow to sit and thicken for 5 minutes before serving.
Garnish with lemon wedges, add a drizzle of fresh olive oil and serve with chunks of feta cheese and crusty gf toasted bread.