It’s Monday and I don’t want to leave you without any ideas for your dinner today. Here’s  the artichokes with peas and carrots recipe I cooked yesterday. The quickest and easiest version possible!

Recipe   Servings: 4  Calories: 344 per serving

Ingredients

• half cup olive oil (more if you like it)
• 1-2 onions, finely chopped
• 1-2 cloves of garlic, finely chopped (or two cubes frozen)
• one bag frozen peas
• one bag frozen artichokes
• baby carrots cut in 2-3 pieces each
• dill, finely chopped
• salt, pepper
• juice from one lemon, optionally

How to make: Saute onions for 3-4 minutes, add garlic (optional) and saute couple more minutes. Add artichokes, peas and carrots. Add water to barely, BARELY cover the veggies. Don’t put too much water.  Probably a cup of water is enough. Sprinkle salt & pepper,  and add dill & lemon.  Let the food cook in low heat for about half an hour. Ready!

Notes and tips: Leave the dill out if you have kids who don’t like seeing the green things in the food. I like putting just a little more water and thicken it  by adding 1 tablespoon flour melted in a little water. This is a nice, high fiber recipe. For a less quick version you can of course buy fresh artichokes but that’s too much work for me and 4 out of 5 times the artichokes in the market are way too hard. My favorite artichokes recipe is ‘a la polita’, with potatoes and carrots but  today I wanted to raise the fiber content with peas,  plus I didn’t have potatoes.  It’ll be coming, though. I cook it quite often.