STUFFED ARTICHOKES WITH VEGGIES (35 MINS/ Vegan & Vegetarian)

Who says vegetarian foods don't look fancy?! 

Try this when you have guests around next time, and thank me later! :)
You can prepare them the day before and keep them in the fridge as they're best when cold and taste even better next day, just like almost all of the traditional Turkish vegetable dishes cooked in olive oil.  It can be served as a starter or side dish. (Or, even as a main dish, why not!)

Below, you'll be reading about a super yummy and SO easy to cook dish which will probably be one of your favourite foods from now on...

Ingredients:

5 peeled artichoke bottoms (as in the picture on the right)1 carrot

1 potato

1 onion

1 cup of green peas (frozen or canned)

1 lemon

1/2 teaspoon of sugar (Optional)
1/2 cup of olive oil

1 tbs salt (or as much as you like)

1 cup of room-temp. water
Half bunch of dills (Optional. But it does goes well with this dish)

Directions:

1. Peel & chop the onions, carrot, potato, and dills finely.
2. Save half of the chopped dills as you'll use this later for garnish.
3. Mix all the vegetables in a bowl.
4. Meanwhile, sautee the onions over medium heat in a small pan with a little bit of olive oil until transparent.
5. Add all the boiled vegetables into the pan and sautee them all together for a minute.
6. Rub the artichokes with lemon and place them face-up  in a large, preferably shallow pot.
7. Put spoonfuls of the vegetable mix on top of the artichokes. Add the olive oil, sugar and water.
8. Wait until it boils and then reduce to simmer for 30-35 mins, until the vegetables are soft.
9. Place into the fridge once it cools down. Then serve it with sprinkles of dills when cold.

Bon appetite! :)

Recipe Notes: You can also use canned potatoes, peas and carrot (all in 1) garnish if you don't have the fresh ones. It'll save you chopping and peeling the vegetables.

Serving Suggestion: As mentioned before, it's best when it's cold but you can also eat it hot if you prefer.












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Small picture's photo credit:  is cooklikejake.blogspot.com