Braised Baby Artichokes and New Potatoes

Ingredients

• 1.5 pounds baby artichokes 
• 0.3 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 3 tablespoons olive oil extravirgin
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 1.5 cups peas fresh green
• 3 tablespoons juice of lemon fresh divided
• 2 cups thinly onion vertically sliced
• 1 pound potatoes red quartered
• 1 teaspoon salt 
• 4 cups water divided

Equipment

• bowl
• frying pan

Directions

1. Combine 2 cups water and 1 tablespoon juice in a large bowl.
2. Cut off stem of each artichoke to within 1 inch of base; peel stem.
3. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
4. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add onion; cook 5 minutes or until tender, stirring frequently.
7. Add remaining 2 cups water, peas, and carrot; bring to a boil.
8. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper.
9. Remove from heat; stir in remaining 2 tablespoons juice.