Artichokes with Peas and Celery in Lemon-Turmeric Sauce with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

1. 1
   Partially thaw the artichoke, 15 minutes at room temperature, and halve the large ones.

   KnifeCutting board
2. 2
   Heat the olive oil in a wide, shallow pot over medium heat.

   StoveWide, shallow pot
3. 3
   Add the onion and celery and fry 6 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns fast and turns bitter. Add it only once the onion has softened, over medium heat, and add the next ingredient as soon as it smells.

To assemble

1. 5
   Add the turmeric and stir.
2. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 7
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Strain the stock through a fine sieve.

   Fine sieve
6. 10
   Arrange the artichoke in as close to a single layer as possible. Add the stock, lemon juice, sugar, salt and black pepper. Bring to a boil, cover and cook over low heat 20 minutes.

   StoveLid
7. 11
   Add the peas and mint, shake the pot without breaking the artichoke, and cook 10 minutes uncovered, until the sauce reduces by half and the artichoke is completely tender.

   Stove
8. 12
   Sprinkle the dill on top and serve hot.