Hungry Man
Senior Member
Ingredients:
- 4 artichoke bottoms
- 1/2 cup extra virgin olive oil
- 1 onion (diced)
- 1 carrot (diced)
- 1 potato (diced)
- 1 cup green peas
- 4 lemons (2 for the recipe & 2 for slowing the oxidation)
- 2 tsp sugar
- 1 tsp salt
- 1 cup dill (finely chopped)
- 1/2 cup water (extra 2l water for lemon water)
- Snap the outer (hard and dark green) leaves of the artichoke until only the light green, tender inner leaves remain.
- Cut-off the tip of the leaves, approximately 2-3 cm from the tip
- Using a sharp knife, cut off the stem (you’ll need a flat bottom) and remove the base of the leaves all around.
- The stem is edible if you cut off the fiberious dark green outer shell
- Scoop out and discard the hairy choke and thorny inner leaves.
- This way the whole artichoke can be used for stuffing
- Remove all the leaves with a knife
- Soak the artichokes in lemon water to prevent or slow down the oxidation
- For the garnish, dice the onions in small cubes and dice the carrots and potatoes in medium sized cubes
- Boil the potatoes and carrot for 5 minutes
- In a pan add 1/4 cup olive oil and cook the onion 2-3 minutes until soft
- Add the potato and carrot continue cooking for another 2-3 minutes
- Add the peas and cook for another 5 minutes
- Set aside the cooked garnish
- Squeeze 2 lemons and add the juice to a large cup or bowl
- Add 1/2 cup water, 1 tsp sugar, 1 tsp salt and 1/4 cup olive oil
- Mix all to combine
- Layer the artichoke bottoms in a pan like small bowls
- Add the remaining (1 tsp) sugar on top of the artichoke bottoms
- Place 1 – 2 tbsp from the garnish on top of the artichokes
- Add the lemon juice & olive mixture into the pan
- Cover the lid and cook for 20-30 minutes until the artichokes are tender
- Let it rest and cool down before serving
- Garnish the plate with tender artichoke leaves
- Chop the dill and use as garnish for the artichokes