Description
This spring time meal is wonderful when the roses are in bloom and artichokes are abundant. The flavors in this are best after a couple of days.
Ingredients
Units
Scale
- 2 cups water
- 2 lemons one for lemon water for the artichokes and the other for cooking (and perhaps a third at the end for extra flavor)
- 1/2 tsp coarse sea salt
- 1 tbsp all-purpose flour
- 2 tbsp extra-virgin olive oil
- 1–2 tsp sugar I use sucanat
- 12 baby artichokes
- 4 scallions
- 1/4 cup dill chopped reserve some for garnish
- 1 ube squash peeled and diced
- 1 cup russet potato peeled and diced
- 5 radish peeled and diced
- 1 cup yellow squash and zucchini
Instructions
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Preheat the oven to 325F.
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Remove the outer leaves and thistle from the artichokes. You can remove the tops of the leaves as seen in the video too. Using a spoon or melon baller helps to get all the thistle out. Trim the stems as well.
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Place them in lemon water to prevent oxidation.
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Layer the vegetables in a baking dish that you can cover. I love this enamel one from Dansk.
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Combine the olive oil, salt, water, lemon juice, and olive oil. Pour over the vegetable mixture.
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Cover and let cook at 325 for 75-90 minutes.
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Let stand for 1-2 hours after cooking.
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Serve with sourdough bread or fresh pasta. I used pappardelle from the market which was great.
Notes
Artichoke Stew with Lemon And Dill is made with vegetables that can be found fresh weekly at the farmer’s market.
- Prep Time: 45
- Cook Time: 120