Yum! The tastes of spring are upon us at last... A special thanks to the employee at Whole Foods on Bowery, who ordered a special delivery of baby artichokes upon my inquiry. This delicious baby variety - more tender than its bigger sibling, and thus with no need to take out the fuzzy choke - should just be coming into season. If you can't find them, substitute frozen artichoke hearts, in which case you can skip the soaking step below.If you do have baby artichokes, combine 1 cup water and a teaspoon and a half of lemon juice in a bowl. Trim the stems off of 6 baby artichokes (about 3/4 pound total), to within one inch of the base. Peel the stems and peel off the tough outer leaves. Cut each artichoke in half lengthwise and place in the water mixture. Set aside.
Heat a tablespoon and a half of olive oil in a large skillet over medium heat (whoops! my burner was on medium-high, so my onions got a bit more browned than they should have). Add 1 cup thinly vertically sliced onion and cook 5 minutes.
Add 1 cup water, 1/2 cup chopped carrot and 3/4 cups green peas - use fresh if you can find them, which you should be able to this time of year! Frozen will do in a pinch of course. Bring the mixture to a boil.
Drain the artichokes, and add to the skillet, along with 1 and 1/2 cups small red potatoes, cut into quarters. Because my potatoes were a bit larger, I cut them into eighths.
Cover, reduce heat and simmer for 45 minutes. Uncover and cook for 3 minutes.
Add 1 tablespoon chopped dill, 1 tablespoon chopped mint, 1/4 tsp. salt and 1/8 tsp. black pepper. Remove from heat and add a tablespoon of lemon juice.
You'll have 3 servings of 1 and 1/3 cups and about 240 calories each.
Cost:
lemon juice $4.39
baby artichokes $4.51
fresh green peas $3.99
red potatoes $0.67
dill $3.29
mint $1.99
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