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Peppers with Rice Stuffing

Zeytinyagli Enginar - Artichokes in Olive Oil Peppers with Rice Stuffing

Ingredients:

  • 10 artichokes
  • 3 carrots
  • 4 potatoes
  • 30 shallots
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 10 cups lemon juice water
  • 5 tablespoons peas, boiled
  • 1 pinch dill
  • 1 cup olive oil
  • 1 wax paper
Preparation:Clean the artichokes with their stems. Peel the carrots and chop potatoes and fine. Skin the onions.
Place the onions together in a pot with carrots, potatoes, onions, and then on top. Add the olive oil. Mix give the salt, lemon juice, flour and sugar in a separate bowl and add the artichokes to the water. Cover the artichokes with wax paper and put a plate over the paper for its weight, bring to a boil, then turn the heat and simmer for 45 minutes at low heat.

When cool add the cooked peas and dill and serve.