Salads & Veg Dishes

Vegetable stuffed artichokes

This is such a fancy looking dish, yet so easy to cook.
1 pack frozen peeled artichokes
2 carrots
1 potato
1 onion
1/2 cup green peas
1/2 cup broad beans
1/2 bunch dill
1/2 cup olive oil
1 tsp salt
1 1/2 cups water
1/2 tsp sugar


1. Dice the carrots and potatoes into small pieces and chop the onion finely. Chop the dill. Save half of the dill until later. Put the carrots, onions, peas, broad beans and half of the dill into a bowl and mix.
2. Put the artichokes face-up in a shallow large bottomed pot. Put spoonfuls of the vegetable mixture on top of the artichokes. Add the olive oil and water.
3. Bring up to a boil and then reduce to a simmer. Cook on low for 30-35 minutes
4. Place artichokes in a dish, spoon any vegetable mixture back on top of the artichokes and sprinkle with the remaining dill.

Just like all Turkish olive oil dishes, stuffed artichokes are best when they’re served cold. Even better the next day. Enjoy.

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