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14 December 2012,21:46 by
Mina Giouvanaki

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Break off the artichoke stems, trim the bases, and remove the tough dark green leaves and the chokes, leaving the tender cup-shaped bases.
  • As you prepare each artichoke, put it into a bowl of water mixed with2 tablespoons of the lemon juice and the flour to prevent discoloration.
  • Heat the oil in a large wide pan over high heat. Add the onion, scalions, and carrots and cook, stirring occasionally, for 3-4 minutes, until softened.
  • Drain the artichokes and add to the pan together with the potatoes, peas, if using, and dill. Season with salt and pepper and pour in 1 cup (250 ml/8 fl oz) hot water.
  • Cover and simmer for about30 minutes, or until the artichokes and potatoes are tender and the sauce has reduced. If necessary, add more hot water during cooking.
  • Beat the egg with the remaining lemon juice in a bowl and whisk in a ladle of the cooking juices, and then pour the mixture over the artichokes.
  • Shake the pan to distribute the sauce evenly. Remove the pan from the heat.
  • Arrange the artichoke hearts on a platter, fill with the chopped vegetables and peas, and surround with the potato quarters.


  • 8 globe artichokes
  • 6 tablespoons freshly squeezed lemon juice 
  • 2 tablespoons all-purpose (plain) flour
  • 120 ml Cooking oil
  • 1 onion, grated 
  • 4 scallions (spring onions), chopped
  • 2 carrots, sliced 
  • 2 large potatoes, cut into quarters 
  • 120 grams peas (optional) 
  • 4 tablespoons finely chopped fresh dill 
  • Salt and pepper 
  • 1 egg 

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