An olive-oil spring classic where artichoke hearts are cooked over low heat in lemony water with carrots, potatoes and peas. Freshened with dill, this delicate vegetable dish is served cold at room temperature.
Place the cleaned artichoke hearts into water with half a lemon squeezed in so they don't discolor.
Heat part of the olive oil in a pot and sauté the onion until soft, add the carrot and potato and stir for a few minutes.
Drain the artichokes and arrange them in the pot with the hollow side up; distribute the sautéed vegetables and the peas inside and around the artichokes.
Add granulated sugar, the remaining olive oil, lemon juice, hot water and salt, then cover with the lid. Cook over low heat until the artichokes and vegetables soften. Note: Cook with little water so the artichokes don't fall apart.
Remove from the heat and let come to room temperature, sprinkle chopped dill on top and serve cold.
Important: Drop the cleaned artichokes into lemon water right away to keep them from browning; artichokes oxidize and darken quickly on contact with air. Add a slice of lemon to the cooking pot to preserve the color and deepen the flavor. Keeps in a covered container in the refrigerator for 2-3 days. If using pre-frozen artichokes, also check the ingredient warnings on the label.
If you place the vegetables inside and around the artichoke and cook it with a small amount of water, the artichoke cooks through without falling apart; boiling it in plenty of water softens the heart and causes it to lose its shape.
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