Artichoke with Purple Carrot and Olive Oil |  Life

Artichoke with Purple Carrot and Olive Oil | Life

Service: 5 pieces

Preparation time: 20 minutes

Cooking time: 35 minutes


  • 20 shallots, picked

  • 2 tablespoons of olive oil
  • 1 teaspoon of black pepper
  • 150 grams of fresh broad beans + 1 teaspoon of salt

  • 1 purple carrot, finely diced


  • 2 tablespoons of olive oil


* Take the shallots in a large saucepan, add two tablespoons of olive oil and fry them until they turn pink. Add the bowl of artichokes, orange juice, lemon juice, black pepper and salt, and cook for 35 minutes on low heat with the lid of the pot closed.

* While the artichokes are being cooked, simultaneously take the inner pods in a small saucepan, add salt and water until it gets over. When it starts to boil over medium heat, boil it for about 10 minutes (be careful not to exceed this time as the broad beans are fresh). Transfer the boiled broad beans to a container filled with cold water, peel off the skin when the initial temperature has passed.

* Place the artichokes and onions cooked in the other pot on a serving plate. Cook the purple carrots in the remaining water of the dish for 7 – 8 minutes (1 cup should be left in the saucepan, add half a glass of hot water before adding the carrots if needed).

* Share the boiled broad beans, shallots and purple carrots cooked with the meal into the artichoke bowls. Pour the remaining water and 2 tablespoons of olive oil on them. Garnish with dill and serve.

Stay with pleasure, love and health …

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