Levantine cuisine · Vegetable Dishes

Ardichawki bi Zeit

Artichoke bottoms braised with peas and carrots in olive oil, refined with plenty of dill and lemon.

Ingredients · for 4 servings

• 8 artichoke bottoms
• 200 g peas (frozen)
• 3 carrots
• 2 onions
• 1 bunch dill
• 80 ml olive oil
• 2 lemons
• 1 tsp sugar
• Salt, pepper

Instructions

1. Place the artichoke bottoms in water with the juice of half a lemon so they don't brown, and cut the carrots into 1 cm thick slices.
2. Finely dice the onions and sauté in 5 tbsp olive oil over medium heat for 6 min until translucent, without browning them.
3. Add the carrots, sauté for 3 min, then place the drained artichoke bottoms among them, cupped side down.
4. Pour in 250 ml hot water, the juice of half a lemon, the sugar, salt, and pepper, and braise covered over low heat for 20 min, until the bottoms yield to a knife.
5. Add the peas and cook uncovered for another 6–8 min, until the liquid has reduced to a glossy remainder.
6. Remove from the heat, fold in the finely chopped dill and the remaining olive oil, and serve lukewarm or cold with wedges of the second lemon.