In Turkish Cuisine there are a variety of vegetables that are cooked in olive oil and called Zeytinyağlı Kereviz. They are served as appetizers (meze) for buffet tables. Also, served at room temperature as a second course or as a side dish.
Xx, Semra
(Aylin’s Mom)
2 Tbsp fresh lemon juice (Linked Here)
INSTRUCTIONS:
- Place olive oil in a saucepan, add onion over medium low heat, add salt and sugar sauté until transparent
- Add carrot and parsnips, sauté five minutes and place them in a bowl, add fresh dill
- If you’re using fresh artichoke hearts, at this point put them in the same saucepan and place the mixture in and around each one, add 2 cups hot water and lemon juice, cover with the lid and cook until artichoke hearts are tender, add peas and remove from the heat
- If using the canned or frozen artichoke hearts follow the same instructions except add only 1 cup hot water and cook until the water is absorbed, add peas, remove from the heat and cook in the saucepan
- Arrange artichoke in a serving platter and fill the hearts with the mixture, decorate with fresh dill. Serve at room temperature.
*For this recipe you can substitute parsnips with a small diced potato and whole artichoke hearts with the cut up frozen artichokes.
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
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