Cover artichokes in 1-2 tablespoons lemon juice and enough cold water to cover while waiting to prepare. Saut? onion; carrots; add peas (preferably fresh), and potatoes in olive oil and stir fry. Add artichoke hearts, dill, juice from 1/2 lemon, sugar and salt. Add 6 cups hot water and cook until vegetables are soft. Leave together until cool. Place the artichoke heart on a plate and surround with vegetables and a little fresh dill.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 30.7mg||1 %|
|Potassium 380.3mg||10 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 18.4g|
|Protein 2.9g||4 %|
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Calories per serving: 136
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