Artichokes are a Sephardic favorite. But preparing them can be a thankless task. Fortunately, though, frozen artichoke bottoms are easy to find, absolutely delicious and lend themselves to numerous dishes, like stuffings, soups and salads.
- ¼ cup olive oil -
- 1 medium onion, chopped finely -
- ½ tsp turmeric -
- 2 good pinches saffron -
- 2 lb very thin carrots (about 16), peeled (do not use baby carrots) -
- 1½ lb frozen artichoke bottoms -
- ½ cup pitted green olives -
- Salt and pepper to taste -
- 2 cups water -
- ¼ cup flat-leaf parsley, finely chopped -
- Juice and zest of 2 lemons, or less to taste -
1. Heat the olive oil in a heavy, wide-bottom pot and add the onion. Sauté until translucent.
2. Add the turmeric, saffron, carrots, artichokes, olives, salt, pepper and water, and bring to a boil. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 20 minutes.
3. Uncover the pot, add the parsley, lemon juice and zest, and cook for a few more minutes, until the sauce is thick. Serve at room temperature. This dish is also great as a side with chicken or meat.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.