Braised Baby Artichokes And New Potatoes

• 4 cups water, divided
• 3 tablespoons fresh lemon juice, divided
• 12 baby artichokes (about 1 1/2 pounds)
• 3 tablespoons extravirgin olive oil
• 2 cups thinly vertically sliced onion
• 1 1/2 cups fresh green peas
• 1 cup chopped carrot
• 2 1/2 cups small red potatoes, quartered (about 1 pound)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas, and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper. Remove from heat; stir in remaining 2 tablespoons juice.

water, lemon juice, baby artichokes, extravirgin olive oil, onion, fresh green peas, carrot, red potatoes, dill, fresh mint, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/braised-baby-artichokes-new-potatoes (may not work)