Artichoke in olive oil is a traditional Turkish appetizer. It has many variations when it comes to the topping, such as potatoes & carrots, broad beans and chopped dill or as in my case, peas and shallots.
This is one of those vegetable dishes, which I hated eating growing up as a child and started treasuring it in my 20s.
A friend of mine, who is a very talented sculptor, had an exhibition in Geneva, Switzerland last year. This was her first exhibition abroad so a couple of friends and I decided to go with her in advance of the opening day to help with the set up.
During our 3 day stay, I spent nearly every minute of my free time at a store called Globus. Not only did I eat the best Chinese food ever and bought my beloved melamine serveware, but I also found something very precious: Cafe de Paris spice mix.
Over the years, I became addicted to these rich, tender and satisfyingly sweet (but not overly so) scones. The preparation is extremely easy and the recipe below is a true classic, made tender and rich with cream, butter and eggs.
