Artichoke Hearts with Celery, Jerusalem artichoke and Orange Juice

It's artichoke season! We have a traditional recipe with a twist from Lale Apa, the author of Remix, Istanbul Contemporary Cuisine and Cooking on the Boat cookbooks to celebrate this amazing vegetable. As most vegetable dishes from Turkish cuisine, this olive oil dish is also a great for vegans. 


6 fresh artichoke hearts
2 medium celeriac
350 gr Jerusalem artichokes
2 carrots
1 potato
10 small shallots
1 orange, juice of
2 lemon, juice of
2 garlic cloves
720 mL hot water
3 tbsp sugar
1 tsp salt
60 ml extra virgin olive oil
Dill, chopped 


Rub artichoke hearts with lemon (to prevent discoloration). Wash, peel and cut celeriac, Jerusalem artichokes, potato and carrots into round pieces. Mix celeriac and Jerusalem artichokes with juice of half a lemon in a separate bowl.

Place orange juice and remaining lemon juice in a bowl. Add sugar and salt and whisk. Slowly add olive oil, whisking all the time.

Place artichoke hearts in a deep pan, then add shallots, potatoes and carrots on top. Add garlic cloves, orange and lemon sauce and hot water enough to just cover the artichokes. Cover pot and bring to a boil. Then reduce heat to medium low and cook, covered, for 10 minutes. Add celeriac and Jerusalem artichokes and continue cooking until carrot pieces are tender. 

Take off heat and let cool to room temperature. Transfer to your serving platter or individual plates, ideally with rounds of celery, Jerusalem artichoke, potato, carrots and shallots over each artichoke. Sprinkle with chopped dill. Serve at room temperature or chilled.

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