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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the stem of the artichokes and remove the outer leaves. Carefully remove core ('choke') including fuzzy/prickly stuff of artichoke Rub each artichoke with a lemon and put all of them in bowl full of water. You will be left with just the 'heart'. | 2. Cut the potatoes and the spring onions in medium sized slices. | 3. Slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil. | 4. Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1/2 hour or until tender. | 5. Remove from pan with slotted to spoon to serving platter; discarding dill. Sprinkle with fresh dill, salt & pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	8			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
potato	1/2			-	-	-	-
carrot	5			262.4	61.312	5.952000000000001	1.536
lemon	2			1.2808	0.4116	0.0486	0.0132
spring onion	4			-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
dill	1	bunch		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.