A classic olive-oil dish where artichokes are slow-cooked in olive oil with carrot, potato, and peas, achieving a light sweet-and-sour balance. Its flavor becomes even more pronounced when served chilled.
Trim the outer leaves of the artichokes and clean the insides, keep in lemon water; this step prevents browning.
Sauté the onion in olive oil until lightly translucent pink.
Add the carrot and potato and stir for a few minutes.
Add the artichokes, peas, sugar, salt and a little water, and cook over low heat until the vegetables soften; drizzle lemon juice over before removing from heat. Important: do not use an iron pot while cooking the artichokes, as it may darken their color.
Important: If you don't soak the artichokes in lemon water after cleaning them, they will brown, so don't skip this step. Caution: Avoid cooking in iron or aluminum pots, as this can darken the artichoke's color.
If you can't find fresh artichokes, you can easily make this recipe with ready-made frozen artichoke hearts too; the cooking time shortens slightly.
Admin DadaGastro · verified in test kitchenSofrada hemen bitti, çok beğenildi. Herkese tavsiye ederim, güzel bir tarif.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.