Turkish Artichoke Bottoms With Vegetables Recipe

I absolutely love this recipe because it brings a vibrant, Mediterranean vibe to my table with its fresh and zesty ingredients. Plus, it’s super satisfying to see simple veggies transform into this sophisticated and delicious dish that never fails to impress my friends!

I adore preparing dishes that marry brilliant tastes with healthful ingredients, and a superb illustration is Turkish Artichoke Bottoms with Vegetables. When you smell the enticing scent of the olive oil and the fresh lemon zest, you’ll know you’re in for something special.

This dish brings together soft artichoke bottoms, sweet carrots, and a handful of tender peas. It’s one of those palatable paradoxes: What’s good for you is also good to eat.

Ingredients

Artichoke Bottoms
Low in calories, high in fiber, and good for your digestion.

Carrots
Rich in beta-carotene, bolster eyesight, contribute mild sweetness.

Potatoes
The main source of carbohydrates, they provide energy and have a tender texture.

Peas
Excellent source of protein, full of vitamins, and a wide range of colors, tastes, and aromas.

Dill
An aromatic herb, it adds freshness and is rich in antioxidants.

Lemon Juice
Contributes tartness, boosts taste, wonderful source of ascorbic acid.

Ingredient Quantities

• 8 artichoke bottoms, fresh or canned
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 cup peas, fresh or frozen
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 lemon, juice and zest
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 cups water

Instructions

1. When using fresh artichoke bottoms, clean and trim them, then rub with lemon juice to prevent discoloration. When using canned artichoke bottoms, rinse and drain them.

2. In a large pot or sauté pan, warm the olive oil over medium heat.

3. Add the onion, minced finely, to the pan and sauté until it is soft and translucent.

4. Add the diced carrots and potatoes, and stir to mix them with the oil and onions. Cook for about 5 minutes.

5. Include the peas and keep sautéing for an additional 2 minutes.

6. Position the artichoke bottoms in the pot so they fit snugly at the bottom, and add salt and sugar.

7. Add the lemon juice and zest, along with 1 1/2 cups of water. Make sure the artichokes are mostly under the surface.

8. To mix together, bring the ingredients to a gentle simmer. Cover the pot and cook for about 20-25 minutes, or until the vegetables have reached a tender state.

9. When done cooking, take off the heat and add the fresh dill on top.

10. Put the food into a serving dish and allow it to cool just a bit before serving. The dish is delightful, a taste of Turkey with its gorgeous mixture of flavors.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Lemon juicer/zester
4. Large pot or sauté pan with lid
5. Measuring cups and spoons
6. Wooden spoon or spatula for stirring
7. Colander for rinsing canned artichokes (if using)
8. Serving dish

FAQ

• Q: Can I use frozen artichoke bottoms instead of fresh or canned?Yes, you can use frozen artichoke bottoms, but be sure to thaw them all the way, and then dry them off well. Once you’ve done that, you’re ready to cook.
• Q: How can I prevent the artichoke bottoms from turning brown?A: To stop artichoke bottoms from turning brown, place them in lemon water while you ready the other ingredients.
• Q: Is it possible to make this dish vegan?Q: Is this recipe vegan?

  A: Absolutely! This recipe is inherently vegan, as it has only plant-based ingredients.

• Q: Can I prepare this dish in advance?Absolutely. The dish can be prepared a day ahead. Just store it in the refrigerator and reheat gently before serving.
• Q: How long does it take to cook this dish?A: Including the time to sauté the vegetables and simmer the artichokes, you’re looking at a total cooking time of about 30 minutes.
• Q: Can I substitute other herbs for dill?Yes, you can use fresh parsley or mint, but they will slightly change the flavor.
• Q: How should the dish be served?You can serve this dish either warm or at room temperature, as a side dish or a light main dish.

Substitutions and Variations

Use artichoke hearts in place of the bottoms if you cannot find them.
For the carrots: Parsnips can be a suitable substitute.
The potatoes: Sweet potatoes or turnips can be used instead.
If desired, peas can be replaced with edamame.
Substitutes for fresh dill include: Fresh dill is the herb freshly called for in this recipe, but if you don’t have any on hand, you can use fresh parsley or fresh cilantro in its place.

Pro Tips

1. For enhanced flavor, consider using vegetable broth instead of water. This can add depth to the dish and complement the natural flavors of the vegetables.

2. If using fresh peas, blanch them briefly in boiling water before adding them to the pot. This will help preserve their bright color and fresh taste.

3. When cleaning fresh artichokes, save the leaves and stems to make a simple vegetable stock that can be used in other recipes for an additional layer of flavor.

4. For a creamy texture, you can mash some of the cooked potatoes slightly before serving, which will blend with the sauce and create a velvety consistency.

5. Pair the dish with a side of crusty bread to soak up the delicious lemony sauce, enhancing the overall meal experience.