Artichoke Hearts

Artichoke Hearts

8 artichoke hearts/bottoms

(I usually buy them peeled and frozen from Middle Eastern stores)

1 cup pearl onions (peeled) or you can use frozen

1 small carrot, peeled, cut in small cubes

1 small potato, peeled, cut in small cubes

2/3 cup fesh or frozen sweet peas

extra virgin olive oil

1 tablespoon sugar (I use coconut sugar since it has a lower glycemic index) 

Juice of 1 lemon

1 cup of water

salt and pepper to taste

fresh dill, chopped


1-Place your artichoke bottoms in a shallow pan. 

2-Add pearl onions, carrots, potatoes, peas, lemon juice, sugar, olive oil, salt and pepper.

3-Add enough water to cover the artichokes. Bring to a boil, then reduce heat to low, cover and cook until all are soft.

4-When cooked, let it cool. Place artichokes on a large serving dish and stuff them with the vegetables. Drizzle the remaining liquid over. Garnish with chopped fresh dill.