Artichoke Recipe with Olive Oil 6 artichokes


How about cooking artichoke, which is one of the health-friendly vegetables that herald spring and which is one of the health-friendly vegetables, with a vegetable mixture known as a garnish, as if it was not enough for it to find a separate place in all recipes with its vitamins and minerals it contains?

It is necessary to celebrate the arrival of the artichoke, which gradually started to take its place on the market stalls with the arrival of March, by preparing a healthy table. One of the most popular olive oil recipes, olive oil artichoke is here with its step-by-step illustrated and video narration!

Remember: If you are one of those who consume artichoke not only for its taste but also for health, do not waste the leaf parts. They may not have a place in this recipe, but you can use them raw or with olive oil in salads.

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*6 artichokes (I used canned)

-1 carrot
-1 potato
-1 cup of peas (boiled or canned)
-1 onion
-1 tea glass of olive oil
-1 lemon
-1 teaspoon of sugar
-1 glass of water

50 Minutes

5 Servings

How to make

Carrots are cut into small cubes.
Add enough water to cover it and leave it to boil.
About 5 minutes after boiling, the potatoes that we cut into tiny cubes are added and the vegetables are boiled until they are slightly soft. (It mustn't be fully cooked.)
Chop the onion and roast it in half a tea glass of olive oil until it turns light pink.
Potatoes and carrots are added to it.
1 cup of peas is added and mixed, taken from the heat.
The artichokes are rubbed with lemon and lined in a pot.
The vegetables we have prepared are poured over it.
Sugar, salt and half a tea glass of olive oil are drizzled.
The lid of the pot is closed by adding 1 glass of hot water.
Artichokes are cooked until soft.
It is served after it cools down.
Enjoy your meal.

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