Normally I cook this incredibly healthy dish without peas, but when a friend suggested it, I tried and actually they all go well together.
It is yet another Mediterranean dish mostly cooked around the Aegean Sea.
250 gr artichoke hearts
200 gr broad beans
100 gr peas
a bunch of dill (be generous)
1 big size onion (I prefer to use spring onions, 4 – 5 of them, it is up to you)
1 – 2 spoonful of flour
1 big lemon
1 desert spoonful of sugar
1. Put all the vegetables in a bowl, pour 5 – 6 glasses of water, squeeze the lemon add the half of the juice into the bowl, then add some flour and mix. Let them rest for 5 – 10 minutes. The vegetables won’t get darker by doing this.
2. Chop the onions, cook them in a…
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