The fresh artichokes, from which you carefully clean the stalk and leaf parts, Leave them with 1 freshly squeezed lemon juice in deep water.
Chop potatoes and carrots into small cubes that you peel off. After you have washed in plenty of water, boil it in a small stewpot, medium heat for 5 minutes.
Dry bulb is mixed with frozen peas, which you can dissolve in small pieces at room temperature after eating.
Cool the boiled vegetables, which you have filtered, for a short while, then blend them with the peas.
Place artichokes waiting in lemon water, a pot with a large base so that the pits are on top.
Fill the middle parts of the artichokes with the vegetable mixture you prepared.
Mixture freshly squeezed orange juice, drinking water and 1 remaining lemon juice; powdered sugar, Zade olive oil and salt in a separate container.
After you have poured the olive oil mixture on the artichokes you have prepared, cook it at low heat for 45-50 minutes in a covered stwepot.
Carefully take the cooled artichokes to the serving plates and then share them with your loved ones with the addition of finely chopped dill. Bon Appetit!
- 8 pieces of artichoke
- 2 freshly squeezed lemon juice
- 2 medium carrots
- 2 small potatoes
- 1.5 cups of frozen peas
- 1 medium onion
- 1/2 cup of freshly squeezed lemon juice
- 1/2 cup water
- 6 tablespoons Zade olive oil
- 1 sweet spoon of sugar
- 1 tea spoon salt For the service:
- 1/4 bunch of dill