Stuffed Arthickoes Hearts

My mom used to boil whole artichokes and peel the leaves and we used to eat the soft sweetish part of bottom of the leaves. She used to use the hearts for cooking. Artichoke has earthly clean taste like between celery root and asparagus with mildly nutty flavor. Since I don’t need the leaves anymore, I buy already cooked hearts in jar to make my moms cold dish stuffed artichoke.

Ingredients:
6 cooked artichoke hearts
1/2 each Sweet white onion (diced)
2 Tbsp. olive oil
4 small carrots (diced)
1/2 C frozen sweet peas
1/2 C frozen corn Kernels
One small spring of thyme
1/2 tsp. turmeric
1/2 tsp. ground fresh peppercorn
1 tsp. salt
1/2 lemon juice in the filling.
1/2 lemon juice and 1/2 C minced dill to garnish
 
Making:
Rinse the artichoke hearts on an oven safe serving dish set aside.
In a shallow pan sauté the onions in olive oil until they get translucent,
Add the diced carrots and keep sautéing until carrots get softer (only for another few minutes.)
Add peas and corn kernels, mix once
Add turmeric, peppercorn, salt and thyme spring
Sauté on low heat few more minutes adding a half lemon juice.
Bake in 325 F oven 15 minutes.
Cool it down and garnish each artichoke boat with dill and lemon juice
Serve Cold

2/2/21

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