A spring dish of artichoke hearts slowly cooked in olive oil with chickpeas, carrots, and fresh peas. Its lightly sweet texture and refreshing flavor make it a standout among cold olive oil dishes.
Sauté the finely chopped onion in olive oil until softened. Add the flour and continue cooking until its raw smell is gone.
Add the carrots, artichoke hearts, and chickpeas to the pot. Toss and sauté for a few minutes.
Add the water, lemon juice, sugar, and salt. Once it comes to a boil, reduce the heat and cook for 25 minutes, until the artichokes are tender.
Add the fresh peas and cook for 5 more minutes. Remove from the heat and let cool to room temperature. Sprinkle with dill before serving.
Keep the artichokes in lemon water while trimming them to prevent discoloration. Artichoke hearts can fall apart if overcooked; cook over medium heat just until tender. Contains wheat (gluten) from the flour.
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