Turkish Olive Oil Artichokes

Instructions

1. Step 1

   On the cutting board, use the vegetable peeler and chef's knife to prepare the onion, carrot, and potato as specified, keeping the artichoke heart whole. Use the citrus juicer for the lemon, and finely chop the dill, reserving 5.0 gr for serving.

   Cookware: Chef Knife — chopping and dicing, citrus juicer — juicing, cutting board — prep surface, Vegetable Peeler — peeling

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat, add the onion, carrot, and 5.0 gr salt, and stir with the wooden spoon for 8 minutes until softened and translucent without browning.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 75.0 ml Olive Oil, 150.0 gr Onion, 5.0 gr Salt

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

3. Step 3

   Add the potato and pea, arrange the whole artichoke heart on top, then add the water, lemon, sugar, and 10.0 gr dill. Cover the Dutch oven and braise over low heat for 35 minutes, until the potatoes and artichokes are fork-tender and the liquid remains in the dish.

   Timer: 35 min (scalable)

   Ingredients used: 8.0 piece Artichoke Heart, 10.0 gr Dill, 60.0 ml Lemon, 150.0 gr Pea, 300.0 gr Potato, 8.0 gr Sugar, 400.0 ml Water

   Cookware: Dutch oven — low heat, covered

4. Step 4

   Remove the Dutch oven from the heat and let the artichokes and vegetables rest for 10 minutes in their braising liquid.

   Timer: 10 min (fixed)

   Cookware: Dutch oven — off heat

5. Step 5

   Taste with the wooden spoon and stir in the remaining 2.5 gr salt if needed, then scatter the reserved 5.0 gr dill over the finished dish in the Dutch oven.

   Ingredients used: 5.0 gr Dill, 2.5 gr Salt

   Cookware: Dutch oven — serving container, wooden spoon — tasting and stirring