Artichoke Ingredients with Olive Oil
½ glass of olive oil
1 glass of peas
1 lemon zest
1 glass of water
1 tablespoon of granulated sugar
Juice of ¼ lemon
7 – 8 sprigs of dill
7 – 8 sprigs of parsley
3 – 4 sprigs of spring onions
Add olive oil to a large rice pot and heat it up.
Chop the shallots into small pieces, add to the pot.
Divide the artichokes into four according to their size and put them in the pot. Add peas, lemon zest, water, white pepper, salt, granulated sugar and lemon juice and stir.
Wet the oiled paper and squeeze it.
Spread the oiled paper over the artichokes so that they touch.
Close the lid and cook on low heat for 15 minutes.
Serve with finely chopped dill, spring onion, parsley and olive oil on the cooked artichokes.