Artichokes and Carrots in Lemon Sauce

Levana Kirschenbaum Levana Kirschenbaum
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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.

30m 8
Easy Passover Parve

Directions

Cook the Vegetables

  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.

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1 Comment

Deborah Krupnik •

Nice recipe! I am all about consistency and accuracy in recipes, and even when using AI for your photos, they should be reviewed before posting on your site. This recipe makes a point in the headnote of using artichoke bottoms instead of the full fresh artichokes (hearts) because of the ease of preparation. Major Kashrus authorities have stopped recommending artichoke hearts as they are problematic regarding infestation, while artichoke bottoms are acceptable. The AI photo connected to this recipe is showing full artichoke hearts and not artichoke bottoms as is listed in the recipe, which can be confusing to your readers.