In this classic Turkish olive oil dish, artichokes are gently cooked with carrots, potatoes, and peas for a lightly sweet-and-sour flavor. The flavors become more pronounced when served chilled.
Remove the outer leaves from the artichokes and trim the inner parts. Keep them in lemon water to prevent discoloration.
Sauté the onion in olive oil until lightly golden.
Add the carrots and potatoes and stir for a few minutes.
Add the artichokes, peas, sugar, salt, and a little water. Cook over low heat until the vegetables are tender, then drizzle with lemon juice before removing from the heat. Important: Do not cook the artichokes in an iron pot, as they may darken.
Important: Artichokes may darken if they are not kept in lemon water after cleaning, so do not skip this step. Note: Avoid cooking them in an iron or aluminum pot, as this can darken their color.
Sofrada hemen bitti, çok beğenildi. Herkese tavsiye ederim, güzel bir tarif.
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