Artichokes with Vegetables in Olive Oil

(Zeytinyağlı Enginar Türlüsü - Aegean Region)

4-5 medium-size artichokes, cleaned; cut in medium size - both hearth and bottom
3/4 cup water + half of lemon juice

1 small carrot, peeled, sliced
7-8 pearl onions, peeled
1 medium-size zucchini, peeled, cut in bite medium-size
Juice of 1 tangerine or half of orange
1/4 cup extra virgin olive oil
Salt

Garnish:
Dill or parsley, chopped
Extra virgin olive

Leave the cleaned artichokes in the water & lemon juice mixture to prevent discoloration.

In a medium-size pot, saute the onions and carrots with olive oil for a few minutes. Add the artichoke, zucchini, juice of tangerine, the water with lemon juice and salt. Cover and cook until the vegetables are tender at medium-low heat.

Let it cool down in the pot. Then, place on a serving dish. Pour a little bit more olive oil, sprinkle some chopped dill or parsley. Serve at room temperature or chilled.