This is a dish that i like because its seasonal and healthy. It can be cooked with either chicken or lamb. Fresh peas, in their pods, are abundant in the spring througout the Mediteranean region and theres nothing that compares to their smell as they are cooking. Artichokes are commanly eaten raw but this is an excellent way to try sample their spicy exotic flavour in a cooked dish. Cooked artichokes have a soft texture and delicate flavour similar to jerusalem artichokes. The dill combines with the caramel-like flavour of the peas and enhance their aroma.

Ingredients

• 4 pieces of chicken (whatever cut you prefer)
• 500g Fresh peas. You will need at least 1Kg of peas in the pod.
• 2 Artichokes (fresh)
• 1 Bunch of dill (at least 10g)
• 2 Carrots
• 1 Large onion
• 30cl Olive oil
• Salt and fresh ground pepper to taste

Preparation

In advance, remove the outer hard petals of the artichoke and the fluffy center and place in water with some lemon. The lemon stops the artichoke from turning brown.
Also, remove the peas from their pods and store in a bowl.

Fry the chicken in olive oil in a solid pot until brown on the outside. Remove the chicken and place on a plate layered with kitchen paper. Fry the onions in the pot until they turn translucent and then add the carrots and artichokes. Cook for a few more minutes and add the meat and cook for a few more. Add enough water to cover the meat and simmer for 30 minutes.

Now, add the peas and about 6g of chopped dill and simmer until the peas are soft.

Serve with spring potatoes or on its own with lots of fresh bread.