Olive Oil Dishes
Olive Oil Braised Artichokes
A classic Aegean dish: artichokes braised with peas, carrots and spring onions in plenty of extra virgin olive oil.
- Prep + Cook
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
- Cuisine
- Aegean
Ingredients
- 4 cleaned artichoke hearts
- 1 cup fresh peas
- 2 carrots (diced)
- 4 spring onions (finely chopped)
- Juice of 1 lemon
- 1 tsp sugar
- 1 tbsp flour
- 1/2 cup Pure Verda extra virgin olive oil
- Salt
- Dill (to serve)
Preparation
- 1
Keep the artichokes in lemon water so they don't darken.
- 2
Add the olive oil to a pot; sauté the spring onions and carrots for 3-4 minutes.
- 3
Add the peas and stir. Whisk the flour with a little water and add it in.
- 4
Place the artichokes hollow-side up in the pot.
- 5
Add the lemon juice, sugar and salt; pour in hot water to reach halfway up the artichokes.
- 6
Cook covered over low heat for 25 minutes until the artichokes are tender.
- 7
Remove from heat and let cool; serve at room temperature with dill.
Tips
- Drizzle a little more extra virgin olive oil over the top when serving.
- Its flavor deepens beautifully after resting overnight.
Try this recipe with Pure Verda
Our extra virgin olive oil adds a true Aegean touch to your recipes.
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