Artichoke hearts simmer with carrot, peas, dill, and lemon in this cool Aegean plate.
16 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Let artichoke hearts and lemon juice rest for 10 minutes so moisture and texture settle.
Assemble carrots and peas in the order described, keeping the layers neat.
Assemble artichoke hearts and olive oil and lemon juice in the order described, keeping the layers neat.
Cook artichoke hearts for 25-28 minutes until softened, browned, or fragrant as described.
Serve with the final garnish or side that suits dill.
💡 Tip: Resting artichoke hearts for the stated time improves texture and handling.
🍽️ Serving suggestion: Serve cold with carrots, peas, olive oil, keeping artichoke hearts as the focus.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~190
kcal calories
5
g protein
24
g carbs
9
g fat
4.6g
Sugar
8.2g
Fiber
98mg
Sodium
3.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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