Dairy-Free Zeytinyağlı Enginar (Artichokes in Olive Oil)

Ingredients

• 4 pieces Artichoke bottoms
• 1 medium Carrots
• 1 medium Potatoes
• 1/2 cup Peas
• 1/2 medium Onion
• 1/4 cup Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 2 tablespoons Fresh dill

Instructions

1. 1Peel and dice the carrots and potatoes. Chop the onion.
2. 2In a large pot or pan, heat the olive oil over medium heat. Add the onion and sauté until softened.
3. 3Add the carrots and potatoes and cook for a few minutes.
4. 4Arrange the artichoke bottoms in the pot, hollow side up.
5. 5Fill each artichoke bottom with the carrot and potato mixture, then sprinkle some peas on top.
6. 6Pour the lemon juice over the artichokes. Add the sugar and salt.
7. 7Add enough water to the pot to come halfway up the sides of the artichokes.
8. 8Bring to a simmer, then reduce heat, cover, and cook for 30-35 minutes, or until the artichokes are tender.
9. 9Let cool completely. Garnish with fresh dill before serving.

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