Served as starter. Non-vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Greek

10 Artichoke Hearts, thawed

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

Salt and Pepper

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, 1 tblsp of tomato paste, the 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.

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 5-6

You may also be interested in ...