Artichoke with Olive Oil

5 artichokes
1 carrot
1 medium potato
1 onion
2 handfuls of peas
10 sprigs of dill
1/2 cup of water
7 tablespoons of olive oil
1 teaspoon of granulated sugar
1 teaspoon of salt
1/2 teaspoon black pepper
Today, I will make you the artichoke with heart. How to make both the very easy and the most delicious version of the artichoke with classical olive oil, what are the tricks I explained in this video.
Wash 5 artichokes thoroughly and for a long time. Unfortunately, artichokes peel the artichokes and keep them in lemon salt water. This makes the artichoke more salty than it does and gives a sour taste. For this reason, it is very important not to hold too much in this salt water and wash it well.
· Chop one onion, 1 medium potato and 1 carrot in size of backgammon
Start roasting the onions with 7 tablespoons of olive oil in a shallow pressure cooker.
Add carrots and potatoes.
Add 2 handfuls of peas, a teaspoon of salt and half a teaspoon of black pepper.
· Add 5 branches of dill finely and add to the pot.
Place the artichokes with the pit sides facing up and sprinkle 1 teaspoon of granulated sugar.
Add half a glass of water to the pan and close the pressure cooker.
At low pressure setting, cook over high heat until the whistle closes.
· After the whistle has closed, cut the gold and cook for 8 minutes. This period is enough for artichoke in the spring, but since the cooking time can vary greatly depending on the season and the type of artichoke, you can close it and cook it for a few more minutes if the artichokes are still hard when you open it.
Pressure the pot after cooking.
After cooling, minimize the remaining 5 branch dill while serving and sprinkle them freshly. Your effortless delicious artichoke is at your disposal.