- Sauté the meat in olive oil until browned.
- Add the onion and garlic, and continue cooking for 2–3 minutes, until the onion softens.
- Deglaze with wine and cook for 30 seconds to allow the alcohol to evaporate.
- Add the water and simmer gently, stirring occasionally, for about one hour.
- Then add the potatoes, carrots, and dill.
- Continue simmering for another 30 minutes.
- Fifteen minutes before finishing, season with salt, pepper, and lemon juice to taste.
- When the meat is tender and nearly done, add the Almito Artichokes and cook for 10 more minutes.
- Finally, mix the corn flour with cold water, then stir it together with the yogurt until creamy. Use this mixture to thicken the sauce.
Pork With Artichokes In Lemon Sauce
Time
15
Servings
6
Type
Main, Mid
Classic and delicious lemony pork with fresh dill and vegetables, finished with a subtly creamy lemon‑yogurt sauce.
Ingredients you will need
- 750g pork shoulder, cut into cubes
- 50g potatoes, cubed (1–2 pcs)
- 300g carrots, sliced (2–3 pcs)
- 100g Greek strained yogurt (½ cup)
- 175g onion, finely chopped (1–2 pcs)
- 50g dill, fresh or frozen, finely chopped (½ bunch)
- 60ml lemon juice (1–2 lemons)
- 340g Almito Artichokes, quartered (2 packs)
- 75ml extra virgin olive oil (⅓ glass)
- 2000ml water
- 100ml white wine (½ glass)
- 13g garlic (2 cloves)
- 20g corn flour (2 tbsp)
- Salt
- Pepper
