EatSen · Recipes
One of the indispensable olive oil dishes of classic Turkish cuisine, artichokes are cooked slowly over low heat with fresh peas, carrots and potatoes in olive oil and lemon juice, then served cold or at room temperature. A light, fresh and healthy meze.
Explore recipes and cook for free.
per serving
If using fresh artichokes, peel off the outer leaves, cut off the stems and remove the inner fuzzy part with a spoon. Rub the cut surface of a lemon all over each artichoke to prevent browning. If using pre-cleaned artichoke hearts, skip this step.
Peel the carrots and cut into 5 mm thick rounds. Peel the potatoes and dice into 2 cm cubes. Slice the onion finely into half-moons.
Arrange the onion slices in a single layer on the base of a wide, deep pan. Layer the carrot slices on top, followed by the potato cubes. Arrange the artichoke hearts in the pan so there are no gaps. Scatter the peas around and over the artichokes.
In a separate bowl, combine the olive oil, lemon juice, caster sugar, salt and hot water. Pour this sauce evenly over the vegetables in the pan. Cover the pan with a lid.
Bring the pan to the boil over high heat, then reduce to the lowest possible heat. Cook covered for 40-45 minutes. The artichokes are done when a knife can be easily inserted. Do not lift the lid during cooking.
Remove the pan from the heat and let it rest, covered, until it reaches room temperature. Transfer to a serving plate and sprinkle with finely chopped fresh dill. Serve at room temperature or cold.
Save and cook for free