Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)

http://www.eatingwell.com/recipes/artichokes_stewed_with_potatoes_carrots_leeks_anginares_politi.html

From EatingWell:  March/April 1994

There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for centuries Constantinople was the New York of the Greek-speaking world. If you cannot find small artichokes, you can use five large ones with the hearts cut into quarters.

10 servings | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

• 10 artichokes, trimmed
• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds new potatoes, (about 8), scrubbed and cut in half
• 1 pound carrots, (about 6), peeled, split lengthwise and cut into 2-inch pieces
• 1 pound leeks, (about 4), white and light green parts only, split lengthwise, thoroughly cleaned and cut into 2-inch pieces
• Salt & freshly ground pepper, to taste
• 1 1/2 cups water
• 2/3 cup finely chopped fresh parsley
• 1/3 cup finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint
• 1 tablespoon freshly grated lemon zest
• 1/4 cup lemon juice

Preparation

1. Cut trimmed artichokes in half lengthwise. Heat oil in a large Dutch oven over medium-high heat. Add the artichokes, potatoes, carrots, leeks, salt and pepper. Cook, stirring, until the leeks are limp, about 5 minutes.
2. Add water, reduce heat to medium-low and simmer, partially covered, until the vegetables are tender, about 20 minutes. Add parsley, dill, mint, lemon zest and juice. Season with salt and pepper. Let cool; serve at room temperature.

Nutrition

Per serving : 106 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 5 g Protein; 7 g Fiber; 148 mg Sodium; 564 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable