Artichoke A La Turca
Serves 6 persons
Ingredients
6 large artichokes
3 medium onions,cut in half lengthwise, then finely sliced
1/4 cup olive oil
2 small carrots, sliced thin
2 1/2 cups water
1 potato diced
1/2 cup peas,fresh or frozen
2 lemons
1 teaspoon sugar
2 tablespoon sugar
Salt to taste
1/2 cup chopped dill
Place onions in a saucepan, add oil, and sauté over medium heat until transparent.
Add carrots and ½ cup of water and cook over medium heat for 20 minutes.
Fill a large bowl with cold water,and add the juice of 1 lemon; and set aside.
Prepare artichokes by removing the outer leaves.
Trim off tough upper portions of the remaining leaves,leaving about 2 inches attached to the heart of the artichoke.
The heart is concealed by the choke,a fuzz which must be spooned out.
Also remove the thorny pinkish inner leaves.Trim off bottom.
Drop artichokes in to the bowl of water with lemon juice and flour to prevent discoloration.
Drain well and arrange in a large saucepan in one layer.
Place the cooked vegetable mixture between artichokes and pour over the juice of the remaining lemon.
Add sugar,salt,and 2 cups of hot water.
Cover saucepan and cook over medium heat for about 40 minutes or until artichokes are tender. Remove from heat and allow to cool in the saucepan.Arrange artichokes on a serving platter and fill the hearts with the vegetable mixture.Decorate tops with dill.
Serve cold as an appetizer .
Note: Always use a stainless-steel knife and a stainless-steel pot. Iron or aluminum will turn the artichokes to an unappetizing color.
