Artichokes in Olive Oil
A spring classic of the Turkish kitchen: artichokes braised in olive oil with peas and carrot, served at room temperature.
- Time
- 40 minutes
- Serves
- 4
- Level
- Medium
- Cuisine
- Turkish
Directions
- Trim the artichokes: remove the outer leaves, the tough parts and the stalk. Keep them in lemon water so they do not darken.
- Heat the olive oil in a wide pan and soften the onion until it turns pale gold.
- Add the carrots and stir for 3-4 minutes.
- Set the artichokes in the pan. Add the peas, lemon juice, sugar and salt.
- Pour in the hot water, cover, and cook over low heat for 35-40 minutes.
- When the liquid has reduced, take the pan off the heat and let it cool to room temperature. Serve scattered with dill.
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