Artichokes braised in olive oil with peas

Artichokes braised in olive oil with peas

Zeytinyagli enginar ve bezelye

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Here is yet another yummy artichoke recipe. This one is divine. If you can’t get hold of fresh peas, you can use frozen peas or fresh or frozen broad beans in this dish.

If using fresh broad beans, remove them from their big green pods, then freeze them for 20 minutes — the outer skins will slip off more easily. This method also retains more nutrients than boiling the skins off the beans.

Ingredients

Quantity Ingredient
125ml extra virgin olive oil
2 carrots, diced
500g artichoke hearts
2 potatoes, peeled and diced
2 garlic cloves, finely chopped
1 tablespoon sugar
200g podded fresh peas
370g double-peeled broad beans
30g chopped dill

Method

  1. Heat the olive oil in a large, wide, heavy-based saucepan. Add the carrot and fry over medium–high heat for 5 minutes.
  2. Add 250 ml water, the artichoke hearts, potato, garlic and sugar. Season with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to low and cook, uncovered, for 10 minutes.
  3. Add the peas and broad beans and cook for a further 5 minutes.
  4. Just before serving, stir in most of the dill, leaving some to garnish. Serve at room temperature, or chilled.
  5. This dish can be made several days ahead.
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