Artichokes Stewed in Oil with Peas and Carrots
- ½ pound carrots, peeled and diced
- 2 garlic cloves, chopped
- 4 tablespoons extra virgin olive oil
- one 14-ounce package artichoke bottoms, defrosted
- salt and pepper
- 7 ounces young peas (shelled weight) or frozen petit pois, defrosted
- juice of 1 lemon, or to taste
- 1 teaspoon sugar
- 3 tablespoons chopped dill
Instructions:
This classic Turkish combination is gently flavored with dill, lemon, garlic, and a tiny bit of sugar.
- Put the diced carrots in a pan wide enough, if possible, to hold the artichoke bottoms in one layer. Add the chopped garlic, 3 tablespoons oil, and about 1¾ cups cold water. Bring to the boil and simmer for 5 minutes.
- Put in the artichoke bottoms, season with salt and pepper, and simmer for 7 to 10 minutes, until they are just tender, turning them over once. Then add the peas, just tender, turning them over once. Then add the peas, lemon juice, sugar, and dill, and cook 2 to 5 minutes more (less if they are the tiny petits pois), or until the peas are cooked.
- Place the artichoke bottoms on a serving plate, and spoon some of the carrots and peas into each. Pour the remaining reduced sauce around them. Serve cold with a drizzle of the remaining olive oil over the top.