Artichoke with Olive Oil

Photograph: Vicky Wasik

Artichoke with Olive Oil

Ingredients

• 6 artichokes
• 1 piece of carrot
• 1 potato
• 1 cup peas (boiled or canned)
• 1 onion
• 1 tea glass of olive oil
• 1 piece of lemon
• 1 teaspoon of sugar
• Salt
• 1 cup water

Directions

• Carrots are cut into tiny cubes.
• Add enough water to pass over and leave to boil.
• About 5 minutes after boiling, the potatoes we cut into small cubes are added and the vegetables are boiled until slightly softened. (It is important not to cook fully.)
• Onion is chopped and cooked in half a cup of olive oil until light pink.
• Add potatoes and carrots.
• 1 cup of pea is added and mixed, taken from the stove.
• The artichokes are rubbed with lemon and placed in a pot.
• The vegetables we prepare are poured.
• Sprinkle with sugar, salt and half a glass of olive oil.
• 1 cup of hot water is added and the lid of the pan is closed.
• Artichokes are cooked until soft.
• Serve after cooling.

Enjoy your meal.