artichokes with potatoes and carrots

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.1
  • Total Fat: 22.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.6 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 14.8 g
  • Protein: 9.7 g

View full nutritional breakdown of artichokes with potatoes and carrots calories by ingredient


Introduction

This is a very common dish in Greek cuisine This is a very common dish in Greek cuisine
Number of Servings: 4

Ingredients

    8 frozen Artichoke hearts
    3 medium potatoes (600 grams) peeled and cut in 8 pieces each
    200 grams carrots peeled + chopped
    400 grams sping onions cleaned and chopped
    1.5 cups fresh dill weed chopped
    0.5 cups fresh remon juice (from 2 small lemons)
    salt + pepper to taste
    6 tbsp of extra virgin olive oil

Tips

Makes 4 servings as a main course and 8 as a side dish. In case you plan to freeze it, substitute potatoes for additional artichoke hearts.


Directions

In a quite big stock pot add the olive oil turn on heat to high. As soon as the olive oil gets hot add the chopped spring onions and keep steering for 1-2 minutes. Add the rest of the ingredients one by one (the order I do it is artichokes - potatoes - carrots - dill - lemon juice - salt + pepper) and keep steering. Add 2 cups of water. As soon as water starts boiling lower heat to low-medium, place cover on stock pot and let it be for about 50 minutes to one hour checking occasionally of there is need to add some more water.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELA_1968.