This was one of my favorite dishes growing up. My mom used to make it when we were fasting. It is so filling, and can be enjoyed during fasting times (there is no oil in this recipe), if you are a vegetarian, or just want a little something different for dinner. In making this recipe easier, instead of using fresh artichokes, you can use 2 cans (around 15 oz each) of artichoke hearts (not seasoned or marinated). This recipe is for 8 servings. (Oh, and don’t forget some dipping bread to sop up all that goodness on the bottom of your bowl). Here we go…..
10 cups water
1 lb baby Lima beans, sorted, rinsed, and soaked (please visit my blog “The How To Soak Your Beans Blog”)
fresh cracked pepper (about 1/2 teaspoon)
1/2 cup seasoning blend (combination of onions, bell peppers, celery, parsley, green onions)
2 teaspoons dry dill weed (or you can use 6 teaspoons of fresh dill weed)
4 cloves of minced garlic (or about 1 tbsp)
1/2 cup lemon juice
gallon size (4 quart pot) with lid
Boil all ingredients in Step 1 for 1 hour, on medium, in a covered pot.
4 medium potatoes, peeled and cleaned, cut into eighths
2 cans artichoke hearts, not seasoned or marinated, drained
2 teaspoons salt
For Step 2, add the artichokes, potatoes, and salt and cook for another 20-30 minutes, or until potatoes are fork tender, and beans are cooked. Remove from heat and let cool for a few minutes.