A fresh, light Turkish-style artichoke dish simmered in olive oil with tender vegetables, citrus, and herbs. Perfect for warm-weather lunches or as an elegant side dish.
Ingredients (Serves 6)
1 medium carrot, cut into thin slices
2 small Yukon Gold potatoes, cubed
1 teaspoon sea salt
½ teaspoon honey or sugar (for a subtle sweetness)
½ cup extra virgin olive oil
1 lemon, juice and zest
3 tablespoons frozen peas
1 cup pearl onions, peeled
4 ½ cups vegetable or chicken broth
6 medium artichokes, trimmed to hearts
2 tablespoons chopped fresh dill (for garnish)
Optional: 1 small parsnip, diced, for added flavor
Instructions
Trim the artichokes, removing tough outer leaves and the choke. Rub all cut surfaces with lemon juice to prevent discoloration. Place in a bowl of lemon water until ready to cook.
Prepare the vegetables: peel and dice potatoes, slice carrots, and peel pearl onions. Add optional parsnip if desired.
In a wide, shallow pot, arrange the artichokes side by side. Scatter the vegetables around the artichokes.
Mix the olive oil, salt, honey, and broth, then pour over the artichokes and vegetables. Add lemon zest for extra brightness.
Cover and simmer over low heat for 65–70 minutes, until the vegetables are tender and artichokes are fully cooked.
Let the dish cool slightly. Transfer to a serving platter, sprinkle with peas and fresh dill. Serve warm or at room temperature.
Tip
Add a few thin slices of lemon on top while cooking for a fresh citrus aroma. A drizzle of extra olive oil before serving enhances flavor.
