A spring-specific dish in which artichoke hearts meet chickpeas, carrot, and fresh peas and are slowly cooked in olive oil. With its mildly sweet texture and refreshing taste, it stands out among cold-served olive-oil dishes.
Sauté the finely chopped onion in olive oil until softened, add the flour, and continue sautéing until it gives off a light aroma.
Add the carrot, artichoke hearts, and chickpeas to the pot and sauté, stirring, for a few minutes.
Add the water, lemon juice, sugar, and salt, and once boiling, cook over low heat for 25 minutes until the artichokes are tender.
Add the fresh peas and cook for 5 more minutes, then remove from the heat and let cool to room temperature. Sprinkle with dill before serving.
Important: To prevent artichokes from browning, keep them in lemon water while cleaning. Caution: Artichoke hearts can fall apart if overcooked, cooking over medium heat just until tender is enough.
If you sprinkle a few drops of lemon juice and fresh dill on top before serving, the spring freshness becomes even more pronounced.
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