Artichokes in Olive Oil with Vegetables

By reducing the heavy olive oil of traditional recipes and adding just a touch of sugar to balance the acidity, we preserved the high-fiber, light nature of artichokes while keeping the potato ratio low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 artichoke bottoms · 170 kcal in the whole recipe
• 1 small carrot, finely diced · 25 kcal in the whole recipe
• 1 small potato, finely diced · 62 kcal in the whole recipe
• 1/2 cup green peas · 59 kcal in the whole recipe
• 1 small onion, finely chopped · 24 kcal in the whole recipe
• 3 tablespoons olive oil · 271 kcal in the whole recipe
• Juice of 1 lemon · 9 kcal in the whole recipe
• 1 teaspoon granulated sugar · 20 kcal in the whole recipe
• 1 cup hot water
• 1 teaspoon salt
• A few sprigs of fresh dill, chopped · 2 kcal in the whole recipe

Method

1. Heat olive oil in a wide pot. Add the chopped onion and sauté until translucent.

   

2. Add the diced carrot and potato, and continue to sauté for another 2-3 minutes.

   

3. Place the artichoke bottoms in the pot with their hollow sides facing up. Distribute the sautéed vegetables and peas into the hollows of the artichokes.

   

4. Mix hot water, lemon juice, salt, and sugar in a small bowl, then pour it over the artichokes.

   

5. Cover the pot and cook on low heat until the artichokes are fork-tender (about 25-30 minutes).

   

6. Once cooled to room temperature, sprinkle with chopped fresh dill and serve cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.