Carrot Artichokes
- 2 carrots
- 2 artichokes (Large)
- juice of 1 lemon
- 1 teaspoon of olive oil
- 2 onions
- 5-6 sprigs of dill (Chopped)
- 5-6 sprigs of fresh mint (Chopped)
- Salt
- Cumin
Scrape off the skin of the carrots and cut them lengthwise into 4. Cut the artichokes in 1.5 finger widths and soak them in lemon water.
Heat half the olive oil in a saucepan and fry the diced onion for a few minutes. Then add the carrots and artichokes and fry for another 5 minutes. Add 1 cup of hot water, salt and cumin. Bring a few boils over high heat first, then lower the heat. Cook for about 20 minutes until the water is absorbed. from the stove
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