• 135g approximately Artichoke hearts (implied from context/step 1)
• 1 liter (4 cups) water
• ⅓ cup (90ml) lemon juice
• 1 heaped tablespoon (20g) all-purpose flour
• 3 tablespoons (6g) chopped fresh dill
• 1 teaspoon (8g) cooking salt
• ½ teaspoon black pepper
METHOD
1. Clean the artichokes. With a sharp knife, cut the stem of the artichoke, leaving only 1-2 centimeters. Peel the stem and use the knife to remove the outer leaves of the artichoke. Cut off the tough part of the leaves and cut the artichoke in half. If the artichokes are small, do not cut them in half. With a small knife or spoon, remove the fuzzy part (choke) from the center. Check if any tough leaves remain from the cleaning process and place them in a bowl with plenty of water and the juice of 2 lemons to prevent them from turning black.
2. Peel the potatoes and carrots and cut them into thick pieces, about 3-4 centimeters.
3. In a saucepan, pour the olive oil, and when it heats up, add the leek and sauté. Add the potatoes and carrots. Stir to sauté them slightly, then add the artichokes after draining them. Continue sautéing for 2-3 minutes and pour in the water. Let it come to a boil, reduce the heat to medium, and simmer for 30 minutes.
4. In a bowl, combine the lemon juice and flour. Stir until the flour dissolves. Add a little of the cooking broth from the dish to the flour mixture and stir. This will help prevent the mixture from curdling. Pour the flour mixture into the dish and gently shake the saucepan. Add the dill, stir, and then add the salt and pepper.
5. Let the dish simmer for another 2-3 minutes, gently shake the saucepan, and turn off the heat. Do not stir, as this will cause the vegetables and potatoes to break down. Serve by sprinkling with a little fresh dill.
