Artichokes in Olive Oil
A spring olive oil dish of artichokes with peas, carrot and potato, freshened with dill.
Ingredients
- 4 artichokes
- 1 lemon
- 1 onion
- 1 carrot
- 1 potato
- ½ cup peas
- 0.33 cup olive oil
- 1 tsp sugar
- 1 cup hot water
- ½ bunch dill
- salt (to taste)
Method
- Keep the cleaned artichokes in lemony water so they don't darken.
- Cook the chopped onion in the olive oil for 3 minutes; add the diced carrot and potato and the peas.
- Arrange the artichokes in the pot with the vegetables on top and around them.
- Add the sugar, salt, the juice of half the lemon and the hot water; cover and cook over low heat for 30–35 minutes.
- Once cool, sprinkle with dill and serve.