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!
Artichokes and Carrots in Lemon Sauce
Servings
8 Servings
Ingredients
- 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
Instructions
- 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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Ilene they defrost almost on contact when you throw them in the pot.
Do the artichoke bottoms need to be frozen? If so, I assume you defrost them before cooking…
Sheryl,
In the ideal recipe, as it is given above, the carrots are very thin, and left whole. If you can’t get your hands on very thin carrots, then you can use larger carrots, and slice them about 1 inch thick. I would say yes, you can make the dish up to a couple days ahead.
Do you slice the carrots in this recipe? Also, can it be made ahead?