• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

One of the must-eat dishes in Türkiye around April and May:)

This dish is meant to be with fresh peas too, but I didn’t have them at hand; you can add them along with the carrot and potato.

§Details

• ⏲️ Prep time: 10
• 🍳 Cook time: 30
• 🍽️ Servings: 2

§Ingredients

• 4 artichokes
• 1 lemon
• 1 carrot
• 1 onion
• 1 potato
• water
• 2 bunches of parsley
• 1 tea glass of olive oil
• 1 teaspoon of sugar
• 1 teaspoon of salt

§Directions

1. Put olive oil in the pan, add the finely chopped onion, and sauté until it turns color.
2. Add the diced carrot and potato, and cook for a few more minutes;
3. Mix 1/2 a lemon’s juice, 1 cup of water, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 cup of olive oil in a bowl.
4. Place the artichokes in a large pot, then add everything prepared and the sauce.
5. Close the lid and cook until the artichokes become soft.
6. Serve them with olive oil and garnish with parsley, done, enjoy!