Artichokes in Olive Oil

An Istanbul spring classic: artichoke hearts filled with carrot, potato, peas and green onion, cooked in olive oil and lemon and served cold with dill.

Ingredients

• 480 g artichoke hearts (8, trimmed)
• 150 g carrot, finely diced
• 150 g potato, finely diced
• 150 g frozen peas
• 80 g green onions, thinly sliced
• 30 g dill, chopped
• 80 g (6 tbsp) olive oil
• 40 g (3 tbsp) lemon juice
• 10 g (2 tsp) sugar
• 8 g (1 1/2 tsp) salt
• 400 g (about 1 3/4 cups) hot water

Instructions

1. 1

   Rub the artichoke hearts all over with half the lemon juice so they don't darken, and set aside.

2. 2

   Heat half the olive oil in a wide, shallow pot. Sauté the green onions for 2 minutes, then add the carrot and potato and cook for 4-5 minutes.

3. 3

   Add the peas and cook 2 more minutes. Sprinkle with half the sugar and half the salt and take off the heat.

4. 4

   Arrange the artichokes them cup side up in the pot, then spoon the vegetables into and around them.

5. 5

   Mix the remaining olive oil, lemon juice, sugar, salt and the hot water and pour over. Cover with a sheet of parchment and the lid.

6. 6

   Bring to a boil, then simmer on low for 35-40 minutes until a knife slides easily into the artichokes.

7. 7

   Let cool in the pot. Transfer to a serving plate, sprinkle with dill, spoon over the cooking liquid and serve cold.

Nutrition

Per serving