• Make-Ahead
• Healthy
• Vegetarian

Ingredients

1. Water
2. 1/2 lemon, plus 1 1/2 tablespoons fresh lemon juice
3. 4 large artichokes
4. 1 carrot, cut into 1/4-inch dice
5. 1 medium Yukon Gold potato, peeled and cut into 1/4-inch dice
6. 3/4 cup frozen baby peas
7. 1/2 small onion, peeled
8. 1/4 cup extra-virgin olive oil
9. 1 teaspoon all-purpose flour
10. Pinch of sugar
11. Salt and freshly ground pepper
12. 2 tablespoons finely chopped dill

Directions

1. Fill a medium bowl with water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the dark outer leaves until you reach the yellow leaves. Cut off the top two-thirds of the leaves, leaving 1 1/2 inches at the base. Cut off the stem and peel the artichoke bottom, then scoop out the hairy choke with a melon baller or a teaspoon. Add the artichoke bottom to the bowl of water. Repeat with the remaining 3 artichokes.
2. Scatter the diced carrot in a large saucepan and arrange the artichoke bottoms on top. Scatter the potato and peas around the artichokes and nestle the onion in the center.
3. In a small bowl, whisk the olive oil with the flour, sugar and 1 tablespoon of the lemon juice. Stir in 1/4 cup of water and season with salt and pepper. Pour the mixture over the artichokes. Cover with a moistened piece of parchment paper and bring to a boil. Reduce the heat to moderately low and cook the vegetables until tender, about 1 hour. Check occasionally and add a few tablespoons of water as necessary if the vegetables begin to look dry.
4. Transfer the artichoke bottoms to a small platter. Stir the dill and the remaining 1/2 tablespoon of lemon juice into the vegetables in the pan and spoon them over the artichokes. Serve warm or at room temperature.

Make Ahead

The artichokes can be refrigerated for up to 2 days.