Ingredients:
1 bunch green onions (about 5 or 6) chopped, (incl green parts)
10 pearl onions (small white) peeled, stems trimmed, and left whole
1 1b. new potatoes (small, red) partially peeled and cut in half
10-12 whole baby carrots (or 4 medium carrots peeled and sliced into thin rounds)
1/2 cup olive oil, divided
2 tbsp. flour
1/4 cup fresh lemon juice (add more if you like it really lemony)
1 cup chicken or vegetable broth
1/2 cup water
10 artichoke hearts (substitute canned or frozen if needed) cut in half
1/4 cup chopped fresh dill
Salt and pepper to taste
Method:
1. Heat 1/4 cup olive oil in a large Dutch oven over medium high heat. Add the green onions and saute until tender, about 5 minutes. Add the pearl onions, carrots, and new potatoes and continue to saute the vegetables another 5 minutes.
2. Add the 2 tbsp. flour to the pot and mix well. Cook the flour about a minute or two stirring constantly. Add the lemon juice, broth, water and remaining 1/4 cup oil.
3. Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if needed.
4. Add the artichokes and fresh dill and season with salt and freshly ground black pepper to taste. Cover and simmer an additional 15 minutes or until the artichokes are tender.
5. Depending upon the amount of sodium in your broth, I recommend a tsp. of salt and a 1/4 tsp. of black pepper.
