The hard part of an artichoke is not the cooking but the trimming. You have to take off the outer leaves and the hairy choke, and by the time you are done the artichoke has started to brown. So a bowl of acidulated water with flour in it has to be waiting; every trimmed artichoke goes straight into it.
Ingredients
For the artichokes
For cooking
For the top
Method
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Prepare the acidulated water
Whisk the water, flour and the juice of two lemons. This mixture keeps the artichokes pale.
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Trim the artichokes
Pull off the tough outer leaves, cut off the stalk and scoop out the hairy choke with a spoon.
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Straight in
Drop each trimmed artichoke into the acidulated water at once.
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Soften the onion
Cook the onion in olive oil for 6 minutes, without colouring.
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Lay the vegetables
Add the carrot and potato and cook for 4 minutes, then drain the artichokes and set them on top.
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Cook
Add the hot water, sugar, salt and lemon juice. Cook covered for 25 minutes.
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Add the peas
Add the peas and cook for 5 minutes more.
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Cool
Cool in the pan and serve with dill.
Tips
- Have the acidulated water ready in advance; an artichoke left waiting while you trim goes brown.
- Scoop the hairy choke out thoroughly, as it pricks in the mouth.
- Lay the artichokes hollow side up so the sauce collects inside them.
Nutrition
Values are per serving and approximate.