👨🍳 Instructions
- Prep the Artichokes
- Clean and trim fresh artichokes, placing them in lemon water to prevent browning.
- Sauté the Base
- In a pot, heat olive oil and sauté onions until translucent.
- Add carrots and potatoes, stirring for a few minutes.
- Simmer the Vegetables
- Add artichokes and peas. Cover with water and lemon juice.
- Season with salt and pepper. Simmer until vegetables are tender (about 30–40 minutes).
- Thicken the Sauce
- Mix flour with a bit of cold water and stir into the pot to thicken.
- Finish with chopped dill or parsley.
- Serve Warm or Room Temp
- Ideal with crusty bread and a glass of white wine.
If you’re looking for Peter Minaki’s personal twist on this dish, you might want to reach out via or check his social media for seasonal updates and cooking classes. He often shares variations that include fennel, leeks, or even a touch of ouzo for depth.
Would you like a version adapted for pressure cooking or with meat added? I can tailor it to your taste.
