June on a plate
A classic of modern Greek cuisine. This vegetable braise celebrates late-spring, early summer, vegetables.
Very re-heatable. Keeps well in the fridge.
Ingredients:
1/2 cup olive oil
3 small spring onions with greens attached, or a medium onion, chopped
1 spring leek, chopped
4 green garlics with greens attached, or 4 cloves garlic, chopped
1 fennel bulb, with fonds, chopped
3 medium thin-skinned potatoes (like yukon gold)
1 large carrot, or 2 medium carrots, cut into 1“ pieces
1 pound artichoke hearts (you can prep your own, or purchase frozen)
zest and juice of 2-3 lemons
1 1/2 cups water
8 ounces shelled peas, fresh or frozen
1/2 cup fava beans, pre-prepped: shelled, blanched and outer shell removed
1/4 cup dill, chopped
salt & pepper
Method:
- In a dutch oven, heat 1/4 cup of olive oil on medium. Add the onion, turn down heat to medium/low and cook for 5 minutes until soft.
- Add the leek, garlic and leek, stir and contiune to cook another 7 minutes. Season with a couple large pinches of salt and pepper.
- Add the potatoes and carrot, and continue to cook for 5 minutes. Season with a bit more salt and pepper.
- Add the artichoke hearts and continue to cook for 3 minutes. Add the lemon juice and lemon zest, and a mit more salt and pepper.
- Add 1 1/2 cup water and the remaining 1/4 cup olive oil. Bring to a simmer, turn down heat, cover and cook for 30 minutes to 1 hour, until all the vegetables are tender and cooked through.
- Remove the top, add the peas, fava beans and dill. Cook for 5-10 minutes until sauce is reduced and a bit thickened.
- Taste and adjust seasoning. You may want to add additional: salt, pepper, dill, lemon juice and/or olive oil.
- Serve with crusty bread.