Celery Hearts with Artichokes and Orange

Ingredients

• 4 celery hearts
• 4 globe artichoke bottoms
• 1 cup freshly squeezed orange juice
• Juice of 1 lemon
• 1/2 tea glass extra virgin olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup hot water
• 10-12 shallots
• Fresh dill for serving

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Keep the celery and artichokes in lemon water to prevent browning.

2. 2

   Place shallots at the bottom of a wide pan, then arrange the artichokes and celery hearts on top.

3. 3

   In a bowl, mix orange juice, lemon juice, olive oil, sugar, salt, and hot water, then pour over the vegetables.

4. 4

   Cover the vegetables with parchment paper and put the lid on the pot.

5. 5

   Simmer on low heat for about 30 minutes until the vegetables are tender.

6. 6

   Let it cool to room temperature, chill in the fridge, and serve garnished with fresh dill.

Note. Keep the celery in water with plenty of lemon during prep to ensure they stay white and bright.