Method
Prepare the vegetables and dill
Cut 500 g of yellow potatoes into 4 cm (1 1/2 in) chunks. Cut 180 g of carrots into 1 cm (3/8 in) rounds. Chop 1 yellow onion. Chop 20 g of fresh dill and keep it separate for the finish. Leave 680 g of frozen artichoke hearts whole so the hearts hold their shape during braising.
Soften the onion and carrots
Heat 60 ml of extra-virgin olive oil in a wide, heavy pot over medium heat. Add 1 yellow onion and 180 g of carrots, spread them into an even layer, and cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to glisten without browning.
05:00Braise the artichokes and potatoes
Add 680 g of frozen artichoke hearts and 500 g of yellow potatoes to the pot, then pour in 600 ml of water. Stir in 6 g of kosher salt and 1 g of black pepper. Bring the liquid to a steady simmer, reduce the heat to medium-low, and partially cover the pot. Cook for 25 minutes, turning the vegetables gently once or twice, until the potatoes are nearly tender but still hold their edges.
25:00Add the peas and check tenderness
Stir in 250 g of green peas without breaking the artichoke hearts. Simmer uncovered for 10 to 12 minutes, checking at 10 minutes, until the peas are tender, a knife slides easily into a potato chunk, and the braising liquid has reduced slightly but still pools around the vegetables.
10:00Finish the lemon-dill sauce
Whisk 60 ml of fresh lemon juice with 16 g of all-purpose flour in a small bowl until completely smooth. Gradually whisk in a small ladleful of hot braising liquid, then pour the mixture back into the pot while stirring gently. Simmer for 2 minutes, just until the sauce lightly coats the vegetables. Remove the pot from the heat, fold in 20 g of fresh dill, and serve warm.
02:00
Smart Substitutions
- No frozen artichoke hearts? Use drained canned artichoke hearts and add them with the peas so they do not become too soft.
- No fresh dill? Use fresh parsley with a small amount of mint for a different but still bright herb finish.
- Need a wheat-free finish? Replace the all-purpose flour with 1 tablespoon (8 g) cornstarch, whisked thoroughly with the lemon juice.
- No green peas? Use shelled broad beans or cut green beans and adjust the final simmer until tender.
Tips and Variations
- Choose plain frozen artichoke hearts rather than marinated artichokes so the lemon and dill stay clean and balanced.
- Keep the potato chunks fairly large; their edges soften into the sauce while the centers stay intact.
- Turn the vegetables with a broad spoon instead of stirring vigorously, which helps protect the artichoke hearts.
What Went Wrong?
- Artichokes are still firm Simmer them a little longer before adding the peas; frozen heart size and maturity can vary.
- Sauce is watery Let the pot simmer uncovered for a few extra minutes before adding the lemon mixture.
- Flour formed lumps Whisk the lemon juice and flour smooth first, then add hot liquid gradually before returning it to the pot.
- Potatoes are breaking apart Lower the heat and turn the vegetables less often; the braise should bubble gently, not boil hard.
Nutrition Estimate
- Fiber: 18 g per serving
- Sodium: 730 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
