Stuffed Artichokes in Olive Oil (Zeytinyagli Enginar)
This is a spring dish. Artichokes are preserved in the summer for winter consumption. Keep the fresh artichoke hearts in acidulated water until you are ready to
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Cooking tools:
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- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving platter
Ingredients
- 1/4 cup Mature Harvest olive oil
- 2 medium onions, diced
- 6 garlic cloves, quartered
- 2/3 cup carrots, finely chopped
- 3/4 cup fresh broad (fava) beans, shelled
- 3/4 tsp salt
- 4 fresh artichoke hearts, trimmed 4-inches wide
- 2 tbsp lemon juice
- 1/3 cup fresh peas, shelled
- 2 tsp sugar
- 4 dill sprigs
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