Description
Simple, flavorful and light Stuffed Artichokes. A delicious and easy to throw together appetizer or side!
Ingredients
Scale
- 1 large onion, finely chopped
- 1 cups frozen or fresh peas
- 2 small carrots, peeled and finely chopped in rounds
- 9 cooked artichoke bottoms (found in a jar in most Middle Eastern, Turkish or health food stores)
- 1/2 tsp sea salt
- pinch pepper
- 2 tsp fresh dill
- 1 tbsp sugar (optional)
- 1/4 – 1/2 cup water
- drizzle olive oil (optional)
Instructions
- Saute onion over medium high heat with a drizzle of olive oil or water (for oil-free method) in a large and deep pan until translucent.
- Add peas and chopped carrots to the pan and saute for another couple minutes until the carrots begin to soften and the peas are just cooked. Add sea salt and pinch of black pepper.
- Add the artichoke bottoms to the pan with the round side to the pan. Scoop the pea and carrot mixture into the artichokes (see photo for reference). Sprinkle with fresh dill, sugar (optional), and 1/4 – 1/2 cup water (the water should come halfway up the artichokes in the pan).
- Cover the pan and leave to simmer for 17 – 20 minutes until the artichoke bottoms are soft (almost like a semi-soft potato texture).
- When the artichokes are ready, carefully scoop them out of the pan onto a plate. Drizzle with olive oil (optional). Serve as an appetizer or side!
Notes
1) Use water to saute vegetables and omit the olive oil drizzle at the end to keep this recipe oil-free.
- Prep Time: 4 mins
- Cook Time: 20 mins
- Category: Appetizer