The fresh artichokes, from which you carefully clean the stalk and leaf parts, Leave them with 1 freshly squeezed lemon juice in deep water.

Chop potatoes and carrots into small cubes that you peel off. After you have washed in plenty of water, boil it in a small stewpot, medium heat for 5 minutes.

Dry bulb is mixed with frozen peas, which you can dissolve in small pieces at room temperature after eating.

Cool the boiled vegetables, which you have filtered, for a short while, then blend them with the peas.

Place artichokes waiting in lemon water, a pot with a large base so that the pits are on top.

Fill the middle parts of the artichokes with the vegetable mixture you prepared.

Mixture freshly squeezed orange juice, drinking water and 1 remaining lemon juice; powdered sugar, Zade olive oil and salt in a separate container.

After you have poured the olive oil mixture on the artichokes you have prepared, cook it at low heat for 45-50 minutes in a covered stwepot.

Carefully take the cooled artichokes to the serving plates and then share them with your loved ones with the addition of finely chopped dill. Bon Appetit!


  • 8 pieces of artichoke
  • 2 freshly squeezed lemon juice
  • 2 medium carrots
  • 2 small potatoes
  • 1.5 cups of frozen peas
  • 1 medium onion
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup water
  • 6 tablespoons Zade olive oil
  • 1 sweet spoon of sugar
  • 1 tea spoon salt For the service:
  • 1/4 bunch of dill