Artichokes Braised in Olive Oil
Spring is the time of joy for lovers of artichokes, peas and broad beans. Dill is one of the herbs that suits these three spring vegetables the most. The most tasty part of artichokes, a superfood due to the many health benefits especially for the liver, is the choke itself, the heart and using only this part of the artichoke is a practice unique to Turkish cuisine. The small-choked sakız (mastic) artichoke grown in Urla, and the larger and wider-choked Hasanağa type of artichoke grown in Bursa are two of our tasty artichokes that were awarded the Geographical Indication (GI).
- 6 Urla artichoke hearts, peeled
- 600 ml water for immersing the artichokes
- 1 lemon juice
- 200 g fresh green peas
- 2 medium finely chopped onions or 20 pearl onions
- 1 tablespoon sugar
- 1 teaspoon salt
- 100 ml extra virgin olive oil
- ½ bunch chopped dill, finely chopped
- Immerse the peeled artichoke hearts in a bowl of water with lemon juice to prevent discoloration.
- Place the artichokes, green peas and onions in a wide saucepan. Add the sugar, salt, 200 ml lemon juice and olive oil.
- Cover with grease-proof paper and simmer over a medium heat until the vegetables are tender and only the olive oil is remaining.
- Serve cold garnished with dill.
This dish can also be made with fresh green peas and carrots or just with fresh broad beans instead of peas.