Turkish cuisine · Vegetable Dishes

Artichoke Hearts

Artichoke bottoms braised in olive oil with carrots, peas and dill, served cold with lemon.

Ingredients · for 4 servings

• 8 artichoke bottoms
• 2 carrots
• 200 g peas
• 300 g potatoes
• 4 spring onions
• 120 ml olive oil
• 2 tsp sugar
• 2 lemons
• 1/2 bunch dill
• 1 tbsp flour
• Salt, pepper

Instructions

1. Place the artichoke bottoms in cold water with the juice of one lemon and the flour so they don't brown; peel the carrots and potatoes and cut into 2 cm cubes, slice the spring onions into rings.
2. Warm the olive oil in a wide pot and sauté the spring onions over gentle heat for 3 min. until soft without taking on color.
3. Add the carrots and potatoes, season with sugar, salt and pepper and sauté for 5 min., turning occasionally.
4. Set the drained artichoke bottoms on top with the opening facing up, pour in 250 ml water and the juice of the second lemon and braise covered over low heat for 25 min.
5. Distribute the peas into the hollows and among the vegetables and cook another 8–10 min. until the artichokes yield easily to the tip of a knife and the liquid has reduced to an oily glaze.
6. Remove the pot from the heat, let everything cool completely in the liquid and serve cold sprinkled with plenty of chopped dill.