Zeyneb Gokce (28), an MSc student of Environmental Sciences. All the flavours of the world can be found in the WUR community. Zeyneb Gokce (28), an MSc student of Environmental Sciences, shares a recipe for artichoke dolma.
‘Imagine today is a holiday and you are sitting around a large table with your family. What do you see on the table? A plate that looks like it’s full of colourful flowers. Stuffed artichokes with olive oil is a delicious dish. Whenever I see stuffed artichokes, I imagine a dinner prepared for guests or family and I feel at home.’
Ingredients (for 4 people)
- 2 tbsp olive oil
- 1 finely chopped onion
- 500g of peas, potatoes and carrots
- 6 artichoke bases
- ¼ glass of boiling water
- fresh dill
For the sauce
- 2 tbsp olive oil
- 1 lemon
- ½ tsp sugar
- 1 tsp salt
Preparation
- Dice the carrots and potatoes. Boil the peas, potatoes and carrots.
- Chop the onion and fry it for about 5 minutes.
- After draining the peas, potatoes and carrots, add them to the pan with the onions. Fry them for 3 minutes.
- For the sauce, mix 2 tablespoons of olive oil, the juice of a lemon, 1/2 teaspoon of sugar and 1 teaspoon of salt in a bowl.
- Add the six artichoke bases, hollow side down, the sauce and ¼ glass of boiling water to the pan of vegetables and cover.
- Bring to the boil, then lower the heat and simmer for 25-30 minutes, until the artichoke bases are completely soft.
- Stuff the artichokes with the vegetables.
- Serve with finely chopped dill.
Tip: If you don’t want the artichoke bases to discolour while preparing the dinner, you can soak them in water with lemon juice before using them.
Which dish reminds you of home? Share it with Resource by mailing to resource@wur.nl and win an Aurora dining voucher worth 10 euros if your recipe is published!
