Artichoke With Olive Oil Recipe

Ingredients:

For: 4 People

Prep: 30 Min

Cook: 40 Min

Steps:

1. Since the cleaned artichokes will darken immediately, as soon as you receive them, take them into water with plenty of lemon, salt and a spoonful of flour and keep them here.
2. Peel the onions and cut them into fine cubes. Peel and finely chop 1 clove of garlic.
3. Heat half of the olive oil in a flat pot (size to fit the artichokes) and fry the onion and garlic until soft. Put the artichokes on the roasted onions, turning them upside down.
4. Add enough hot water to cover the artichokes by 1 finger, add 1 pinch of salt, close the lid and cook on medium heat until they soften slightly.
5. Peel the potatoes and carrots and cut them into small cubes. Heat the remaining olive oil in another pan and sauté the chopped potatoes and carrots for 5-6 minutes. At this stage, add 1 pinch of salt and black pepper (white pepper if available).
6. Add the drained canned peas to the sautéed carrots and potatoes, turn them together for 1 minute and remove from the fire. Reheat the artichoke pot. Turn the bowls and distribute the cooked onions evenly.
7. Finally, fill the potatoes, carrots and peas into the artichoke bowls, add 1/2 cup of hot water and close the lid. Cook for another 15 minutes on low heat.
8. Leave the cooked artichokes to cool without opening the lid. When it is warm, sprinkle finely chopped dill and put it in the refrigerator and chill for at least 1 hour. Drizzle 1 teaspoon of olive oil on them during the serving stage, garnish with dill and lemon slices and serve cold. Enjoy your meal!
9. Note: Since the cooking time of the artichokes may vary depending on the type and region, check them from time to time with a fork so that they do not crumble. Remove from fire when it softens.

Olive Oil Based Vegetable Pot Meal