This zero-waste Turkish dish is made by peeling artichoke stems, which are often discarded, and slowly cooking them with carrots and peas. Served cold, it makes an elegant addition to a meal for guests.
Immediately place the peeled artichoke stems in water with lemon juice.
Heat the olive oil in a pot. Add the stems, carrot, peas, sugar, and salt, then add enough water to cover. Cook over low heat for 30 minutes.
Let the dish cool to room temperature, then serve cold.
After peeling the stems, immediately place them in lemon water, or they will darken when exposed to air. Cook over low heat; high heat can make the stems fibrous. Contains none of the major allergen groups.
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