Dairy-Free Zeytinyagli Enginar (Artichokes with Olive Oil)

Ingredients

• 4 large Artichoke Hearts
• 1/4 cup Olive Oil
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 1/2 cup Green Peas
• 1/4 cup Fresh Dill
• 2 tablespoons Lemon Juice
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 4 large Artichoke Hearts by removing the tough outer leaves until you reach the pale yellow inner leaves. Carefully scoop out the fuzzy choke from the center with a spoon. Cut each prepared artichoke heart into quarters. Immediately rub all cut surfaces with the 2 tablespoons of Lemon Juice to prevent them from turning brown.
2. 2Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 1/4 cup of Olive Oil to the pot and let it heat for 1 minute.
3. 3Add the diced 1 medium Onion and the diced 1 medium Carrot to the heated olive oil. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces look translucent and the carrot pieces are slightly softened. The heat should be at 175°C.
4. 4Add the diced 1 medium Potato and the 1/2 cup of Green Peas to the pot with the onions and carrots. Continue to cook, stirring occasionally, for another 5 minutes, until the potato pieces begin to soften slightly. The heat should remain at 175°C.
5. 5Add the prepared 4 large Artichoke Hearts (cut into quarters), the 1/4 cup of Fresh Dill, the remaining 2 tablespoons of Lemon Juice, the 1 teaspoon of Sugar, and the 1/2 teaspoon of Salt to the pot. Stir gently to combine everything.
6. 6Pour the 1 cup of Water into the pot. Increase the heat to medium-high and bring the liquid to a gentle simmer, which is when small bubbles appear and rise to the surface. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for 30 to 40 minutes.
7. 7Check the artichokes and vegetables for tenderness by piercing them with a fork. They are ready when the fork slides in easily with no resistance. The artichokes and vegetables should be tender throughout. If needed, continue to cook for a few more minutes.
8. 8Remove the pot from the heat. Let the dish rest for 5 minutes before serving. Serve the Dairy-Free Zeytinyagli Enginar warm or cold, garnished with a little extra Fresh Dill and a final drizzle of olive oil if desired.

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