8 artichoke hearts/bottoms
(I usually buy them peeled and frozen from Middle Eastern stores)
1 cup pearl onions (peeled) or you can use frozen
1 small carrot, peeled, cut in small cubes
1 small potato, peeled, cut in small cubes
2/3 cup fesh or frozen sweet peas
extra virgin olive oil
1 tablespoon sugar (I use coconut sugar since it has a lower glycemic index)
Juice of 1 lemon
1 cup of water
salt and pepper to taste
fresh dill, chopped
1-Place your artichoke bottoms in a shallow pan.
2-Add pearl onions, carrots, potatoes, peas, lemon juice, sugar, olive oil, salt and pepper.
3-Add enough water to cover the artichokes. Bring to a boil, then reduce heat to low, cover and cook until all are soft.
4-When cooked, let it cool. Place artichokes on a large serving dish and stuff them with the vegetables. Drizzle the remaining liquid over. Garnish with chopped fresh dill.