Recipe adapted from The Greek Vegetarian Cookbook by Heather Thomas
8 fresh artichokes
1 lemon, halved
½ cup fruity green olive oil
1 onion, chopped
1 bunch scallions, chopped
2 carrots, sliced
1 pound podded fresh peas
2 ripe medium tomatoes
1 cup vegetable stock
Juice of 1 lemon
1 bunch of dill, chopped
Salt and pepper, to taste
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https://www.tastingtable.com/cook/recipes/greek-recipes-braised-artichoke-hearts
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