This recipe is super easy to make, tastes really good, and can be made vegan for Lenten meals. We even brought the ingredients camping with us this week and made it out on a camp stove (though I forgot the artichoke hearts at home). It is easy to modify and adjust, and can be eaten with rice, bread, pasta, or just by itself. If you use baby potatoes, yellow or red skinned potatoes, you don't even need to peel them. I would peel russets, though. This is good to eat hot, warm, or even cold, and takes about 20 - 25 minutes to make. If you start the rice or pasta cooking as you prep the ingredients for this, you can have a good meal on the table in that time.

1/2 cup olive oil or Lenten oil
2 large onions, peeled and finely diced
3 pounds potatoes, scrubbed and cut into chunks
8 cloves garlic, peeled and minced
2 cans artichoke hearts, drained (or equivalent amount of frozen)
1/2 cup chopped fresh dill (or about 3 tablespoons of dried dill)
1 tablespoon dried oregano
28 ounce can crushed tomatoes
1/4 cup red wine (optional)
2 or 3 tomato cans of water, just to cover
kosher salt and fresh black pepper, to taste
2 pounds fresh or frozen peas
1 pound feta, crumbled, to garnish (optional)

In a large pot, heat oil over medium high heat. Add onions and potatoes, and cook until onions are translucent.

Add garlic and artichoke hearts and stir to cook another minute or two. Stir in dill and oregano. Add crushed tomatoes and wine, and increase heat to high to reduce the wine a little. Use the tomato can to pour water in the pot just to cover (barely) the potatoes. Season with salt and pepper, to taste. Bring to a boil, cover and cook for about 15 minutes.

Uncover and add peas. Cook for another 5 minutes, or until potatoes are soft. Taste for seasoning and adjust, if necessary.

Remove from heat and stir in feta, if using. Serve with rice, bread, or pasta.

Labels: Fasting as a Family, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 3:43 AM