A traditional spring salad where cleaned artichokes are simmered in olive oil with carrots and peas, then served cold. With its lemony, lightly sweet dressing, it finds a place both among olive-oil dishes and as a fresh salad.
Trim the tough outer leaves and stems of the artichokes and place them in lemon water right away.
Arrange the artichokes in a large pot together with the carrots, small onions and peas, and add olive oil, lemon juice, sugar, salt and enough water to cover the artichokes.
Cover with the lid and cook over low heat until the artichokes are fork-tender. Note: If the base is still firm, cook for a few more minutes, otherwise it will stay raw.
Let the cooked artichokes cool in their own liquid, then chill in the refrigerator and serve cold.
Important: When cleaning the artichokes, drop them into lemon water right away, otherwise they'll brown within minutes. If the artichoke isn't cooked until fully tender, the base stays tough — cook it while checking with a fork.
If you clean the artichokes by rubbing them with lemon water, the browning stains on your hands are also greatly reduced.
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