Greek artichoke stew

Tuesday 9 Feb.
A haul of baby artichokes, so they went in (neatly trimmed and halved) into a long simmered all vegetable stew of whatever you got in the vedge bins.

So kinna like this:

• 12 fresh artichokes
• 2-3 carrots, cut in thick slices
• 3-4 potatoes, cut in chunks
• 2-3 green onions, coarsely chopped (or 1 onion, finely chopped)
• 3/4 cup of olive oil
• 1 stalk of celery, finely sliced
• lemon juice
  
• 2 teaspoons of sea salt
• 1/2 teaspoon of pepper
• 1 - 1 1/2 cups of water

Preparation:

Clean the artichokes: snap off the leaves without remorse until you have just the pale colored heart.

Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.

In a soup pot, lightly sauté the onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, celery, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables, and bring to a boil. Cover, reduce heat, and cook over low heat for about one hour until potatoes and carrots are done.