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Greek   -   Artichoke Heart And Lima Bean Stew   adapted from Classic Main Courses

  • 3 Lemon Lemon Juice
  • 2 1/2 Cups Water
  • 2 Cans Artichoke Hearts
  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- finely chopped
  • 3 Cloves Garlic
  • 2 Pounds Fresh Lima Beans
  • 1 Small Fennel Bulbs -- chopped
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Sugar
  • Sauce
  • 4 Tablespoons Olive Oil
  • 1 Tablespoon Flour
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- to taste
Directions submerge artichokes in lemon juice and water. Saute onion and garlic in olive oil for 4 minutes. add lima beans and cook for 4 minutes. add artichokes, fennel, salt, pepper, and sugar. add enough water to almost cover. Bring to a simmer, cover and simmer for 45 minutes or until vegetables are tender. drain reserving cooking liquid. In another pan, heat oil, add flour and make a thick paste. Allow it to change to a golden brown color. whisk in lemon juice and then cooking liquid. cook over a gentle heat until sauce has thickened with no lumps. season with salt and pepper. pour sauce over vegetables and serve.
Serves 6
Time to Make 0:00

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