Artichokes in Olive Oil

What do you think about cooking health friendly vegetable artichoke which herald the spring with garnish of olive oil and vegetable mix?

When it is March, then it is time to celebrate the arrival of artichokes, which gradually begins to take its place on the market shelves by preparing a healthy table. Don't waste its leaves if you are consuming the artichoke not only for its flavor but also for health. It is not mentioned in this recipe, but you can use them for making salad with raw or olive oil.

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Serving Size: 8 people Preparation Time: 30 minutes Cooking Time: 1 hour

Ingredients: 2 freshly-squeezed lemon 2 medium sized carrot 2 small sized potato 1,5 glass of green pea 1 medium sized onion 1/2 glass of freshly-squeezed lemon juice 1/2 glass of water 6 tablespoon of olive oil 1 dessertspoon of granulated sugar 1/4 bunch of dill (for serving)

Tip: Add lemon to a large bowl of cold water, squeezing to release juice. Cut off top inch of artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves. Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke. Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes. Cooking Suggestion: Instead of using dry onions, you can prepare olive oil artichokes by using large amount of fresh onions, dill and peas. Service Suggestion: You can add extra olive oil while serving cold.

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Alp Tuncer

Method:

1. Cut off top inch of artichoke and bend back outer leaves until they snap off close to base. Discard several more layers in same manner until you reach pale yellow leaves. Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke. Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.

2. Chop the potatoes and carrots in small cubes. After washing them in plenty of water, boil them for 5 minutes over medium heat in a small saucepan.

3. After chopping the onions in small pieces, mix them with frozen peas thawed at room temperature.

4. When the boiled vegetables which you have drained are cooled in a short time, you can blend them with the pea mixture.

5. Place the artichokes waiting in lemon water in a large base pot in a position that their pit portions are on top.

6. Fill the middle part of the artichokes with the vegetable mixture you prepared.

7. Mix freshly squeezed orange juice, drinking water and the remaining emon juice in a separate bowl with the addition of sugar, olive oil and salt.

8. Pour the olive oil mixture on top of the artichokes before cooking it at low heat for 45-50 minutes while the lid of the pot was covered.

9. Carefully put the artichokes into to the serving plates and then share them with your loved ones with the addition of chopped dill.

This recipe is taken from yemek.com.