Braised Artichokes and New Potatoes with Lemon-Dill Sauce
Artichokes are typically a spring vegetable, but sometimes they turn up at my local northern Vermont farmers market in midsummer. Trimming them is a labor of love, but its worth the trouble because they contribute a wonderful earthy flavor to any vegetable stew. Taking a cue from Greek cuisine, Ive…
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Artichokes are typically a spring vegetable, but sometimes they turn up at my local northern Vermont farmers market in midsummer. Trimming them is a labor of love, but its worth the trouble because they contribute a wonderful earthy flavor to any vegetable stew. Taking a cue from Greek cuisine, Ive accented them with a lemon- and dill-infused sauce.
- 1 lemon, cut in half
- 8 baby artichokes or 4 large artichokes (2 1/2 lb.)
- 2 tsp. olive oil
- 1 cup chopped onion (1/2 large)
- 2 medium cloves garlic, minced
- 1 lb. baby carrots, peeled and cut into 1 3/4 by 1/2-inch sticks (3 1/2 cups)
- 1 lb. new potatoes, quartered or halved (3 1/2 cups)
- 2 1/4 cups low-sodium vegetable broth
- 1 large egg
- 3 to 4 Tbs. fresh lemon juice
- 1/3 cup chopped fresh dill, plus sprigs for garnish
Fill large bowl with cold water. Squeeze juice from 1 lemon half into water then drop in lemon shell. Reserve remaining lemon half. Snap off dark green outer leaves from 1 artichoke. With a paring knife, trim all but 1 inch of stem. Pare away fibrous green portion of stem and bottom of artichoke. Rub cut surfaces with reserved lemon half. Cut remaining inner leaves off at ridge just above heart, exposing purple choke. With melon baller or spoon, scoop out fuzzy choke. Rub cut surfaces with lemon. Drop trimmed artichoke into lemon water. Repeat with remaining artichokes.
In Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, 30 seconds. Add carrots and potatoes; cook, stirring, 2 minutes.
Drain artichokes; if using large artichokes, cut in quarters or eighths. Add artichokes and broth to carrot mixture and bring to a simmer. Reduce heat to low, cover and simmer until vegetables are tender, 12 to 18 minutes. With slotted spoon, transfer vegetables to large serving bowl or deep platter; cover to keep warm.
In medium bowl, whisk together egg and 3 tablespoons lemon juice. Whisk in chopped dill. Gradually whisk a little of hot vegetable cooking liquid into egg mixture, then add this mixture to liquid remaining in Dutch oven. Cook over medium heat, stirring, until steaming and slightly thickened, 2 to 3 minutes. (Do not let sauce boil.) Season with salt, freshly ground pepper and additional lemon juice to taste. Spoon sauce over vegetables and serve immediately, garnished with dill sprigs.
- Calories 278
- Carbohydrate Content 50 g
- Cholesterol Content 36 mg
- Fat Content 3 g
- Fiber Content 14 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 301 mg
- Sugar Content 0 g