Stuffed Artichoke Hearts
When I saw ‘fresh artichoke hearts’ on offer at the market, I couldn’t resist! There’s nothing quite like them — they are so far from what you can buy in a can! So delicately flavoured, and melt in your mouth. This recipe was inspired by my recent trip to Turkey, where artichoke hearts were being cut/ prepared at the markets daily. My aunts know how to make this perfectly (in fact I called them before attempting anything!) This one turned out pretty well too, despite very little oil (and lack of experience!) I was pleasantly surprised 🙂 Hope you enjoy!
- Garlic, 2-3 cloves or more depending on your taste
- Peas, frozen or fresh – around 250g or half a bag
- Carrots, chopped, around 4-5 medium sized ones
- 6 artichoke hearts
- 2 medium/ large onions
- juice of 2 large oranges (to sweeten a bit, I use as a complement to water)
- fresh dill, chopped
- fresh lemon
- saute onions in a little olive oil for a few minutes, then add garlic. saute until soft.
- Add carrots, saute for around 6 minutes or until softened.
- Add frozen or fresh peas.
- Add some of the orange juice to deglaze.
- Once filling is soft and cooked, place to one side
- Prep artichoke hearts as needed. I washed mine thoroughly and dropped in bowl with water and lemon to avoid browning.
- Place on hot pan with a tiny bit oil (if you want) or water; let cook for around 5 minutes, then turn over and repeat on the other side.
- Artichoke hearts should be starting to soften a little when this part is finished.
Stuffing & cooking
- In a large pot with flat bottom or pressure cooker (I used a pressure cooker), place artichoke hearts, flat side down. Fill each heart with the prepared filling.
- Once you’re done and the artichoke hearts are laying flat and filling the pan, pour in the rest of the orange juice and a bit of water (the artichokes should not be completely covered with liquid, maybe leave 1-2 cm on top) and cook. I cooked for about 10 minutes in the pressure cooker, so I would assume around 20-25 minutes on a conventional oven.
- I like to squeeze some lemon juice, drizzle a tiny bit of olive oil and sprinkle some chopped dill on the stuffed artichokes. and voila, you’re done! Hope you like 🙂