June 16th, 2013
Baby Artichokes with Peas, Lemon and Dill (Aginares me Araka)

This is an oldie from an old blog Luvinspoonfuls, that deserves a reposting. I made it the other day and was reminded of its utmost simplicity and deliciousness. This is one of my favorite summer time Greek dishes because it embodies everything I love about the food of Greece; lots of lemon, lots of olive oil, and lots of vegetables. Everything about it is fresh and delicious and should be served as a main dish.
Be generous with your olive oil, be generous with your lemon, and you will be in summer time heaven via a Greek isle.

Baby Artichokes with Peas, Lemon and Dill
Aginares me Araka
(serves 2 and takes about 25 minutes to make)

1 bunch of scallions, chopped
1 potato, peeled and cut into 1/2 inch circles
2 handfuls of fresh dill, chopped
8 baby artichokes
About 2 cups fresh or frozen peas
2 lemons
Extra virgin olive oil 
1 teaspoon of all purpose flour
Fresh pepper 

-Squeeze the juice of one lemon in a bowl.
-Clean the baby artichokes by cutting the base off, removing the tough outer leaves, and cutting the tops off.
-Slice them into quarters and toss them in the bowl with the lemon juice. (You can also cheat and use frozen artichokes... ahem.)
-Pour about 3 tablespoons olive oil in a medium pot and add the scallions, 1 handful of dill, salt and pepper. Saute until everything is just wilted, about 3 minutes.
-Add the artichokes, sliced potatoes and just enough water so that it BARELY covers the vegetables. I like to place the potatoes in a layer on the bottom of the pot with the artichokes over them so they steam.
-Simmer for about 15 minutes with the lid on. The artichokes should be tender and the potatoes almost soft.
-Add the peas and the second handful of dill, covering the pot again.
-Sprinkle a teaspoon of flour over the vegetables and shake the pot a little to stir everything together. This serves to thicken the sauce just a bit and make it stick to the vegetables.
-Simmer until everything is cooked through about 5 more minutes.
-Take off the heat and douse with olive oil, (go for it- really)! squeeze 1/2 to a whole lemon (depending on how lemony you like it) and taste for seasonings- adding more salt/pepper if needed.
-Serve at room temperature with olives and good bread. 

I think...
A Greek Cloud
Happy Thanksgiving