Sakız Boyu Artichokes in Olive Oil
Quick answer
Sakız boyu in olive oil is made with the wonderful harmony of fresh artichoke hearts and olive oil. It brings an exquisite summer flavor to your table.
- Total time
- 45 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
sakız boyu recipe · artichoke in olive oil · aegean cuisine
45 dk · 4 servings · 210 kcal
Ingredients
- 4 sakız artichokes (cleaned)
- 1 potato (diced)
- 1 carrot (sliced)
- 1/2 tea glass green peas
- 1 onion (finely chopped)
- 1/2 tea glass olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup hot water
- 1/2 bunch fresh dill (finely chopped)
Method
- Heat olive oil in a wide pan and sauté the chopped onions until translucent.
- Add carrots and potatoes to the pan and sauté for 2-3 minutes.
- Place the cleaned artichokes face down in the pan and scatter peas around them.
- Mix hot water, salt, and sugar in a bowl, then pour it gently along the edge of the pan.
- Cover the pan and simmer on low heat for about 25-30 minutes until artichokes are tender.
- Once cooled to room temperature, garnish with chopped dill and serve.
Keep artichokes in lemon water before cooking to prevent darkening, and add a few drops of lemon juice to the cooking water.
FAQ
What is sakız boyu?
Sakız boyu is a small, tender, and very flavorful variety of artichoke grown in the Aegean region.
Should it be served cold?
Yes, olive oil sakız boyu tastes best when rested and served at room temperature or chilled.
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