Artichoke bottoms in olive oil

Category: Cold meals and snacks
Kitchen: turkish
Artichoke bottoms in olive oil

Ingredients

Artichoke bottoms 6 pcs.
Potatoes 200 g
Carrot 150 g
Celery root 100 g
Green pea 100 g
Shallot 6 pcs.
Water 150ml
Lemon juice 2 tbsp. l.
Flour 1 tbsp. l.
Granulated sugar 2 tsp
Salt 0.5h l.
Extra virgin olive oil 100ml

Cooking method

  • Place the prepared artichoke bottoms in a saucepan.
  • Cut potatoes, carrots and celery into cubes, stir with peas, onions and place on artichokes.
  • Stir flour, lemon juice, sugar, salt in water. Pour the resulting sauce over the vegetables.
  • Cover tightly and cook until artichokes are tender. In a mechanical gas pressure cooker, this will take 6-10 minutes (depending on the size of the artichokes). If you are not cooking in a pressure cooker, then you need to increase the amount of water.
  • Pour olive oil over an even hot dish.
  • Serve cold, garnished with dill and lemon wedges.

The dish is designed for

6 servings

Note

Peeled artichokes and celery should be stored in acidified water prior to cooking.
Bon Appetit

Marysya27
Svetlana, very interesting baskets Can you please tell me if you can replace the artichoke with something?
And yet, did I understand correctly: potatoes, carrots and celery are raw? Are the peas also raw or canned?
Erhan
Marysya27It seems to me that artichokes, as the main ingredient, cannot be replaced by anything - then it will be a completely different dish. And the vegetables are all raw, the peas too.
Marysya27
Erhan, Svetlana, thanks, then I will search
Happy Dnyushechka!
Erhan
Marysya27, thanks for the compliments . Our artichoke season begins in March, and now they are sold everywhere, however, they are always expensive.

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