“Artichokes have a special place at the table of Istanbulites,” says Gamze Ineceli, an Istanbul-based researcher and expert in Anatolian food studies. Her classic Turkish braised artichokes recipe with peas and candied lemon is a family favorite that was perfected over generations. If you don’t want the artichokes to turn brown, rub them all over with a halved lemon as you trim.
Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper.
Yield: 4 as an appetizer Time: 1 hour Ingredients For the candied lemon: 2 medium lemons, divided 1 Tbsp. sugar For the topping: ¼ cup extra-virgin olive oil 1 large yellow onion, finely chopped 5 scallions, green tops discarded, thinly sliced 1 lb. green peas (3¼ cups), fresh or frozen 1 tsp. kosher salt ¾ tsp. sugar 2 Tbsp. coarsely chopped dill fronds For the artichokes: 1 Tbsp. sugar 1½ tsp. kosher salt 1 large yellow onion, thinly sliced 4 trimmed globe artichoke bottoms (1 lb. 13 oz.) ¼ cup extra-virgin olive oil Coarsely chopped dill fronds, for garnish Lemon wedges, for serving Instructions Make the candied
