Greek Potatoes and Artichokes With Dill

3 tbls. olive oil

1 medium onion, chopped

4 medium red potatoes, washed and sliced into ¼-inch slices or wedges, unpeeled

2 carrots, peeled and cut into ½-inch chunks, optional

1½ to 2 cups broth or water

1 (14-oz.) can artichoke hearts, drained but reserve liquid

Salt and black pepper to taste

1 tbl. flour

Juice of 1 lemon

Fresh dill (or dried)

1. In large saucepan heat oil and sauté onion until soft.

2. Add potatoes, carrots, and 1½ cup of the broth, stir then cover. Cook until potatoes are almost tender, 10-15 minutes.

3. Add drained artichoke hearts. If you need more liquid add more broth, water or the some of the reserved artichoke water. Season to taste with salt and pepper, stir and cover until potatoes are tender.

4. Make a paste with flour and lemon juice. Stir it into the vegetable mixture. Season with dill and serve.