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.
BRAISED ARTICHOKE with PEAS
Serves 4 as a side dish
- 4 large artichokes
- 12 small shallots, peeled
- 1/2 cup extra virgin olive oil
- 1+1/2 cups fresh peas
- 1 teaspoon fine sea salt
- 3 teaspoons granulated sugar
- 2 lemons
- In a bowl mix 3 cups of tap water and the juice of a lemon. Set aside. Don’t discard the squeezed lemon.
- Cut the stalks off the artichokes, remove all the tough outer leaves and trim until you reach the artichoke bottom. Cut across the top to remove the choke. Rub the artichokes with the squeezed lemon halves all over and place them in the lemon water.
- In a large lidded saucepan, cook the shallots in olive oil until transparent. Add the peas, salt, sugar, and the juice of the remaining lemon. Place the artichokes in the bottom of the pan, stem sides up. Add enough boiling water to come halfway up the sides of the artichokes. Close the lid and simmer over medium low heat until the artichokes are tender, for 30-45 minutes, checking frequently and adding more boiling water as necessary.
- Remove from the heat and let cool in the pan with the lid on. Serve at room temperature or cold.