Updated: Jan 16
There is a rich Turkish tradition of dishes cooked in olive oil. Artichokes develop a wonderful creamy texture when cooked this way.
5 TBSP olive oil
2 large onions diced
1 lb. frozen artichoke bottoms
2 fresh lemons, juiced and zested
1 tsp sugar
½ cup fresh dill, chopped
Heat olive oil over medium heat until fragrant. Add the onions and caramelize for at least 10 minutes. Add the rest of the ingredients and cook for an additional 10 minutes or until the mixture becomes creamy.