Artichokes and Carrots in Lemon Sauce Recipe - Levana Cooks

Ingredients

• ¼ cup olive oil
• 1 medium size onion, chopped fine
• ½ teaspoon turmeric
• 2 good pinches saffron
• 2 pounds very thin carrots, about 16, peeled (not baby carrots)
• 11/2 pounds frozen artichoke bottoms
• ½ cup pitted green olives
• salt and pepper to taste
• 2 cups water
• ¼ cup finely chopped flat-leaf parsley
• juice and zest of 2 lemons, or less to taste