Ingredients
2 garlic cloves, cut in half
1/2 cup virgin olive oil
1 cup spring onions, chopped
4 cups frozen peas
1 carrot, sliced
20 frozen artichoke hearts
50 ml white wine
salt, ground pepper
1/2 teaspoon dry summer savory
2 lemons, squeezed
1/2 cup chopped dill
Preparation
Cut the garlic in half. Heat the olive oil in a pot on medium heat, add the garlic and discard when it gets golden brown. Add the onions, peas and carrot and simmer for 3-4 minutes, still on medium heat, stirring occasionaly and gently. Add the artichokes and simmer for 3 minutes, stirring just two or three times. Add the wine and let the alcohol evaporate. Add the salt, ground pepper, savory, the juice from the lemons and the dill. Add 1 cup of water and shake the pot gently. From this stage, it needs approx. 25 minutes to cook, on low heat or when the peas are done. You might need to add some more water, if the juices decrease
