Artichokes Stewed in Oil with Peas and Carrots

• 1/2 pound carrots, peeled and diced
• 2 garlic cloves, chopped
• 4 tablespoons extra virgin olive oil
• One 14-ounce package artichoke bottoms, defrosted
• Salt and pepper
• 7 ounces young peas (shelled weight) or frozen petit pois, defrosted
• Juice of 1 lemon, or to taste
• 1 teaspoon sugar
• 3 tablespoons chopped dill

1. Put the diced carrots in a pan wide enough, if possible, to hold the artichoke bottoms in one layer.
2. Add the chopped garlic, 3 tablespoons oil, and about 1 3/4 cups cold water.
3. Bring to the boil and simmer for 5 minutes.
4. Put in the artichoke bottoms, season with salt and pepper, and simmer for 7 to 10 minutes, until they are just tender, turning them over once.
5. Then add the peas, lemon juice, sugar, and dill, and cook 2 to 5 minutes more (less if they are the tiny petits pois), or until the peas are cooked.
6. Place the artichoke bottoms on a serving plate, and spoon some of the carrots and peas into each.
7. Pour the remaining reduced sauce around them.
8. Serve cold with a drizzle of the remaining olive oil over the top.
9. Instead of peas use fava beans.
10. Although it depends on how young they are, they usually need cooking a little longer, so put them in at the same time as the artichokes.
11. To add body to the sauce, put a diced potato in 5 minutes before the carrots.
12. It will fall apart by the end of the cooking and thicken the sauce.

carrots, garlic, extra virgin olive oil, salt, young peas, lemon, sugar, dill

Taken from www.epicurious.com/recipes/food/views/artichokes-stewed-in-oil-with-peas-and-carrots-373068 (may not work)