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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cube the onions, potatoes and the carrots (1/4 inch thick). | 2. Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown. | 3. In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally. | 4. Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes). | 5. Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed. | 6. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	4			-	-	-	-
potato	2			-	-	-	-
carrot	2			41.0	9.58	0.93	0.24
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
onion	1			28.0	6.537999999999999	0.77	0.07
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon	1/2			0.6404	0.2058	0.0243	0.0066
dill				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.