Artichoke Hearts In Olive Oil – a delicious recipe with fresh artichokes, potatoes, carrots, fresh peas, onion, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cube the onions, potatoes and the carrots (1/4 inch thick).
2
Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
3
In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
4
Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
5
Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
6
Serve cold.
201
kcal
Calories
11
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium fresh artichokes, 2 medium potatoes, 2 small carrots, 1 cup fresh peas, and more.
Yes, Artichoke Hearts In Olive Oil falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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