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Artichoke Bottoms with Lemon and Garlic
Everyone has some artichoke bottoms in their freezer. I want to tell you a secret: you don’t even have to fill them. There are simpler things that are still very delicious, and they are just so easy to make. This vegetable is great for cooking.
I like making the artichoke bottoms spicy, along with potatoes, olives and lemon. Truly a great side dish for lunch — it has the sourness, the sweetness, and a bunch of different textures. It might be simple, yet very delicious.
3 Servings
Ingredients:
10 artichoke hearts (frozen)
Medium onion, diced
3 medium potatoes, diced
A cup of pitted olives (more is possible)
5 – 6 cloves of garlic, chopped
A hot pepper, cut into rings
Juice from half a lemon
2 cups of water
A tablespoon of tomato paste
Spices:
A tablespoon of sweet paprika
A half teaspoon of turmeric
3/4 teaspoon of sugar
Three-quarters of a tablespoon of a. soup
A half teaspoon of black pepper
A half teaspoon of salt
Preparation:
1. Boil water, steep the olives for 10-15 minutes, repeat the process twice more.
2. Heat a wide pan with 3-4 tablespoons of oil, fry the onion patiently until golden brown, add the garlic cloves, continue frying until they are lightly golden brown.
2. Add the potatoes, mix, add olives, hot pepper, sugar, spices and water.
3. Boil, add potatoes, cook for about 15 minutes, add the artichoke hearts, lemon juice, cover, medium heat, another 40 minutes, towards the end, check for flavors.
