Artichokes in Olive Oil
Chef DefneKitchen Studio chef · October 16, 2026This recipe for artichokes in olive oil brings together fresh artichokes with peas and carrots. It's both light and very delicious.
20 minPrep
30 minCook
4Servings
200 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 9
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Ingredients
- Fresh Artichoke Heartslightly boiled4
- Peasboiled½ cup
- Carrotdiced1
- Onionchopped½
- Dillchopped¼ bunch
- Olive Oil¼ cup
- Lemon Juice1 tbsp
- Salt1 pinch
- Sugar1 tsp
Method · 7 steps
- 1
Boil fresh artichoke hearts in lemon water for 5 minutes, then drain.
- 2
Dice the carrots into small cubes.
- 3
Heat the olive oil in a pot and sauté the onions for 3 minutes.
- 4
Add the carrots and continue to sauté for another 5 minutes.
- 5
Add the boiled peas, artichoke hearts, lemon juice, salt, and sugar.
- 6
Add about 1/2 cup of water, cover the pot, and cook on low heat for 15–20 minutes until the vegetables are tender.
- 7
Remove from heat and let cool. Sprinkle with finely chopped dill before serving.
