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Ingredients

• 2 lemons
• 15 baby artichokes, or 8 large artichokes
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound scallions, chopped (about 3 cups)
• 4 shallots, minced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh fennel fronds
• 1 Pinch dried oregano
• 1 Pinch chopped fresh parsley
• 1 Pinch chopped fresh mint
• 3 cups water
• 3 carrots, coarsely chopped
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 2 large potatoes, cut into bite-sized chunks
• 1 large egg
• 1/3 cup lemon juice

Description

Fresh Artichokes Star In This Rich, Lemony Stew. In Its Native Greece, It's Often Eaten For Lunch Or Supper. Make It A Meal: Crusty Bread Is A Must For Soaking Up The Sauce. Mixed Lettuce, Fennel & Orange Salad With Black Olive Vinaigrette Would

Eating Well