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Artichokes and Carrots in Lemon Sauce

Artichokes are a Sephardi favorite. Preparing artichoke hearts can be a thankless task and leaves your hands streaked with black lines for hours; fortunately, frozen artichoke bottoms are easy to find and absolutely delicious, and lend themselves to numerous dishes in addition to this one
(stuffings, soups, salads). My cookbook is chock-full of artichoke-based goodies! Did you know there was an artichoke liqueur, called Cynar? Not for the faint of heart!

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1/4 cup olive oil
  • 1 medium size onion, chopped fine
  • 1/2 teaspoon turmeric
  • 2 good pinches saffron
  • 2 pounds very thin carrots, about 16, peeled (not baby carrots)
  • 1 1/2 pounds frozen artichoke bottoms
  • 1/2 cup pitted green olives, rinsed and sliced
  • salt and pepper to taste
  • 2 cups water
  • 1/4 cup finely chopped flat-leaf parsley
  • Juice and zest of 2 lemons


Heat the olive oil in a heavy wide bottom pot, and add the onion. Sauté until translucent.  Add the turmeric, saffron, carrots, artichokes, olives, salt and pepper and water, and bring to a boil. Reduce the heat to medium and cook covered until the vegetables are tender, about 20 minutes. Uncover, stir in the parsley, lemon juice and zest, and cook for just a few more minutes, until the sauce is thick. Serve at room temperature, as a first course or a side dish with chicken or meat.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) –

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