Photo: Natelie Boog
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Ingredients
- 1/2 cup olive oil
- 6 artichokes, trimmed
- 6 small new potatoes, washed
- 12 pickling onions, peeled
- 6 small carrots, peeled
- 2 garlic cloves, peeled
- juice of 1 lemon
- 1 tbsp plain flour
- 1 cup water or light chicken stock
- salt and freshly ground black pepper
- 1/2 cup freshly chopped parsley
Method
Warm the oil in a shallow, heatproof gratin dish large enough to take all the ingredients. Add the vegetables, garlic and lemon juice. Mix the flour and water or stock to a paste and pour over the vegetables. The vegetables should be barely covered with water; if not, add a little more. Season well.
Cover the dish with greased baking paper and a lid and simmer for 45 minutes, then check that the vegetables are tender. Increase the heat and boil to thicken the sauce. Check seasoning. Serve warm or hot, scattered with chopped parsley.
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