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Ingredients

• 4 large artichokes
• 2 lemons, quartered
• 1/2 cup Greek extra-virgin olive oil
• 2 spring onions, finely chopped
• 1 1/2 teaspoons minced garlic
• 2 1/2 pounds assorted fresh tender greens, such as dandelions, sorrel, spinach, stems removed, and well rinsed
• 2 tablespoons water
• 2 tablespoons chopped fresh dill leaves
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Description

Artichokes Stewed With Greens

Emerils