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Artichoke is one of my favourite vegetables. Different from many countries we use artichoke bottoms instead of hearts. Mature artichoke heads are cleaned with a glove, since it can irritate the hands. Then the bottoms are kept in water with lemon juice for not getting darker in colour. We cook them olive oil with broad beans or peas,carrots and potatoes.

Artichokes are packed with phytonutrients that protect against many health risks like cancer,heart disease,liver disease, high cholesterol & diabetes.

6/7 canned artichoke bottoms , you can buy them in glass jars in Persian markets of North shore

1/2 pounds of broad beans (clean the seeds and their skins , since they are too tough- use a sharp knife . You can also freeze them like that for later use)

1 small onion, chopped

4 tbs extra virgin olive oil

juice of one lemon

pinch of salt 

1/2 tsp maple syrup

1/2 cups water

small bunch of dill , chopped to garnish

Place the onion and olive oil in a pan with a lid and sauté the onions until they are soft. Drain and wash the artichokes and add them to the pan. Add the lemon juice immediately, water , maple syrup and salt after. Bring to boil and then add the broad beans. Place the lid and cook in slow heat until beans and artichoke are soft. Buon Apetite..