EatSen · Recipes
Artichokes, one of the indispensable olive oil dishes of classic Turkish cuisine, are slowly cooked with fresh peas, carrots, and potatoes in olive oil and lemon juice, then served cold or at room temperature. A light, fresh, and healthy appetizer.
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per serving
If using fresh artichokes, peel off the outer leaves, trim the stem, and scoop out the fuzzy inner choke with a spoon. Rub all surfaces with the cut side of a lemon 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 cut into 2 cm cubes. Slice the onion thinly into half-moons.
Arrange the onion slices in a single layer on the bottom of a wide, deep pot. Layer the carrot slices on top, followed by the potato cubes. Arrange the artichoke hearts in the pot with no gaps. Scatter the peas around and on top of the artichokes.
In a separate bowl, whisk together the olive oil, lemon juice, granulated sugar, salt, and hot water. Pour this sauce evenly over the vegetables in the pot. Cover the pot with a lid.
Bring the pot to a boil over high heat, then reduce the heat to the lowest setting. 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 pot from the heat and let it rest, covered, until it reaches room temperature. Transfer to a serving platter and sprinkle with finely chopped fresh dill. Serve at room temperature or cold.
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