Recipe & Video Turkish Style Vegan Artichoke Bottoms Braised in Olive Oil

Hungry Man

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View: https://youtu.be/g0Lud0dAi5E


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)
Instructions

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