Ingredients

• 4 piece large fresh artichokes
• 60 ml lemon juice
• 120 ml extra virgin olive oil
• 1 piece medium onion
• 1 piece medium carrot
• 1 bunch fresh dill
• 3 clove garlic cloves
• 1 piece potato
• 500 ml water
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Prepare artichokes

   Cut lemon in half and fill a large bowl with water and half the lemon juice. Remove outer leaves from artichokes, trim stems to 3cm, and cut off top third. Scoop out choke with a spoon and immediately place in lemon water for 5-10 minutes. The artichokes should be pale green and the hearts exposed. Do not let them sit too long or they will become mushy.

2. Prepare vegetables

   Finely dice the onion into 5mm pieces. Cut carrot into 1cm rounds. Peel and quarter the potato. Mince garlic cloves finely. Chop fresh dill, keeping stems and leaves separate - you should have about 3 tbsp chopped dill total. Do not skip the dill stems as they add essential flavor.

3. Start cooking base

   Heat olive oil in a large, heavy-bottomed pot over medium-low heat for 2 minutes until warm but not smoking. Add diced onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent. The onion should sizzle gently and become golden. Do not rush this step or cook on high heat as it will burn.

4. Add aromatics

   Add minced garlic and dill stems to the pot and cook over medium-low heat for 2-3 minutes until fragrant. Add remaining lemon juice, salt, and sugar, stirring for 1 minute until sugar dissolves. The mixture should smell aromatic and the garlic should not brown. Do not cook garlic too long or it will become bitter.

5. Add vegetables

   Drain artichokes and arrange them stem-side down in the pot. Add carrot rounds and potato quarters around the artichokes. Pour water until vegetables are barely covered, about 500ml. Bring to a gentle boil over medium heat for 3-4 minutes. Do not use high heat as it will cause uneven cooking.

6. Simmer covered

   Reduce heat to low and cover the pot. Simmer gently for 35-40 minutes until artichoke hearts are tender when pierced with a knife. The liquid should barely bubble and the artichokes should be golden. Do not lift the lid frequently as this releases steam and increases cooking time.

7. Final seasoning

   Remove from heat and sprinkle chopped dill leaves over the artichokes. Let cool to room temperature for 45-60 minutes, allowing flavors to develop. Taste the cooking liquid and adjust salt if needed. The dish should taste balanced with lemon, herbs, and olive oil. Do not serve hot as the flavors need time to meld.

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