A traditional spring salad of artichokes simmered in olive oil with carrots and peas, then served cold. Its lemony, lightly sweet dressing makes it a welcome addition to an olive oil meze spread or a fresh salad course.
Trim the tough outer leaves and stems from the artichokes, then place them in lemon water right away.
Arrange the artichokes, carrot, small onion and peas in a wide pot. Add the olive oil, lemon juice, sugar, salt and enough water to cover the artichokes.
Cover and simmer over low heat until the artichokes are tender enough to pierce with a fork. If the bottoms are still firm, cook for a few more minutes or they will remain undercooked.
Let the artichokes cool in their cooking liquid, then chill them in the refrigerator and serve cold.
Important: Place the artichokes in lemon water as soon as you clean them; otherwise, they will brown within a few minutes. Cook until very tender, checking with a fork, or the bottoms will remain firm.
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