You may also like
Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, peeled & chopped
- 2 medium carrots, peeled, coarsely grated
- 2 teaspoons flour
- 1 teaspoon salt
- 18 teaspoon pepper
- 14 teaspoon dried rosemary
- 1 cup chicken broth
- 2 (9 ounce) packages frozen artichoke hearts, thawed (see alternate below)
- 2 teaspoons lemon juice
Method
- About 20 minutes before serving: heat olive oil in saucepan then saute onion & carrots until tender.
- Stir in flour, salt, pepper, rosemary, broth.
- Boil and stir; then add 'chokes and cook another few minutes (covered)--6-8 minutes, until tender.
- Stir in lemon juice.
- ALTERNATE: instead of the frozen 'chokes, use 3-4 (15 oz) cans, drained; do NOT boil, just reheat until warmed through.
