Stuffed Artichokes in Olive Oil
6-8 peeled and cleaned Artichokes
60gr frozen Sweet Peas
1 small Carrot
1 small peeled and diced Potato
1 teaspoon of Sugar
50ml plus 25ml of Extra Virgin Olive Oil
1 tablespoon of Lemon Juice
240ml of Water
Pinch of Salt
To garnish: Fresh chopped Parsley or Dill
How to prepare
Put the artichokes in a large shallow pan and place the vegetables in between them.
Add 5ml of oil, the lemon juice, sugar and salt, cover and cook on a medium heat for 15-20 minutes until vegetables and artichokes are tender.
Allow the dish to cool then place the artichokes on a large serving platter.
Spoon the vegetables on top, drizzle on the remaining oil and sprinkle on the parsley or dill.
Serve with lemon wedges.
The dish is best eaten chilled or at room temperature.
The Turkish name for this dish is Zeytinyagli Enginar
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