Braised Artichoke Bottoms in Olive Oil

Name: Braised Artichoke Bottoms in Olive Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 artichoke bottoms, cleaned; 1/4 cup extra virgin olive oil; 1 yellow onion, finely diced; 1 cup carrots, diced; 1 cup potatoes, diced; 1/2 cup frozen peas, thawed; 1/4 cup fresh lemon juice; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 cup water; 2 tbsp fresh dill, chopped

Tender artichoke bottoms braised gently with root vegetables in a lemon and extra virgin olive oil broth. Finished with fresh dill and served cold or at room temperature.

50 minEasyServes 4220 cal/serving

TurkishAppetizerStovetopVeganVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeLow-SodiumPork-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 artichoke bottoms, cleaned
1/4 cup extra virgin olive oil
1 yellow onion, finely diced
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup frozen peas, thawed
1/4 cup fresh lemon juice
1 tsp granulated sugar
1 tsp fine sea salt
1 cup water
2 tbsp fresh dill, chopped

Instructions

1

Arrange 4 cleaned artichoke bottoms hollow side up in a wide pot.
2

Whisk 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tsp granulated sugar, 1 tsp fine sea salt, and 1 cup water together in a small bowl.
3

Scatter 1 finely diced yellow onion, 1 cup diced carrots, and 1 cup diced potatoes around artichoke bottoms.
4

Pour the liquid mixture over the ingredients, cover the pot, and simmer on low heat for 20 minutes.
5

Add 1/2 cup thawed frozen peas, cover again, and cook for 10 minutes until tender.
6

Stir in 2 tbsp chopped fresh dill and let cool before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

How long does Braised Artichoke Bottoms in Olive Oil take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 4 (20 minutes): "Pour the liquid mixture over the ingredients, cover the pot, and simmer on low heat for 20 minutes."

How many calories are in Braised Artichoke Bottoms in Olive Oil?

One serving (the recipe makes 4) is about 220 calories, with 4 g protein, 22 g carbohydrate and 14 g fat, plus 6 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Braised Artichoke Bottoms in Olive Oil?

Refrigerate what is left of Braised Artichoke Bottoms in Olive Oil within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Can I halve or double Braised Artichoke Bottoms in Olive Oil?

Yes. As written it serves 4. Halved, the artichoke bottoms drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.