Anginares me Patates (Artichokes and Potatoes in Lemon and Dill)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g tinned artichoke hearts, drained
- 400 g potatoes
- 2 carrots
- 4 spring onions
- 5 tbsp olive oil
- 2 lemon
- 20 g fresh dill
- 1 tbsp cornflour
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 6.3 g
- Carbohydrate
- 26.5 g
- of which sugars
- 5.4 g
- Fat
- 17.7 g
- of which saturates
- 2.5 g
- Fibre
- 11.2 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and carrots and cut into chunks. Trim and slice the spring onions. Halve the artichoke hearts.
- 2
Warm the olive oil in a wide pan and soften the spring onions for 5 minutes.
- 3
Add the potatoes, carrots and the juice of one lemon with 350ml water. Season well, cover and simmer for 20 minutes.
- 4
Stir in the artichoke hearts and simmer, uncovered, for a further 10 minutes until the vegetables are completely tender.
- 5
Mix the cornflour with the juice of the second lemon and stir into the pan; simmer for 2 minutes until the sauce lightly thickens.
- 6
Stir through most of the chopped dill, scatter the rest over the top and serve warm.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.