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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