Turkish Olive Oil Artichokes

Instructions

1. Step 1

   Whisk the water, lemon juice, 5 tbsp (75 ml) olive oil, flour, sugar, and salt until the flour is dispersed and no dry lumps remain.

   Ingredients used: 8.0 gr All-Purpose Flour, 75.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 8.0 gr Granulated Sugar, 45.0 ml Lemon Juice, 300.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Prepare the onion, carrot, and potato as indicated. Spread them with the peas in the saucepan, then nestle the artichoke bottoms among the vegetables with their hollow sides facing up.

   Ingredients used: 4.0 piece Artichoke, 120.0 gr Carrot, 120.0 gr Green Pea, 120.0 gr Onion, 180.0 gr Potato

   Cookware: Chef Knife, cutting board, saucepan

3. Step 3

   Pour the prepared braising liquid over the artichokes and vegetables. Bring it to a gentle simmer over medium heat, then cover and cook over low heat until the artichokes and potatoes are tender.

   Timer: 35 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat and let the artichokes cool in their braising liquid with the lid slightly ajar.

   Timer: 30 min (fixed)

   Cookware: saucepan

5. Step 5

   Transfer the artichokes to a platter. Mound the braised vegetables in and around them, spoon over some cooking liquid, then drizzle with 1 tbsp (15 ml) olive oil and scatter with dill.

   Ingredients used: 15.0 gr Dill, 15.0 ml Extra Virgin Olive Oil

   Cookware: serving platter, slotted spoon