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Turkish   -   Jerusalem Artichokes Sauted In Olive Oil   adapted from The Sultan's Kitchen by Ozcan Ozan

  • 1 Pound Jerusalem Artichokes -- Chopped
  • 2 Medium Lemons -- Halved
  • 1/4 Cup Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Medium Carrot -- Sliced
  • 1/4 Cup Rice
  • 2 Teaspoons Sugar
  • 1 Lemon Lemon Juice
  • 1 Tablespoon Dill
  • Salt And Pepper -- To Taste
  • Parsley -- For Garnish
Directions Squeeze lemon halves over artichokes and mix well. Saute onion in oil until browned. Add carrot and cook for 3 minutes. Add artichokes, rice, sugar, lemon juice and dill. Season with salt and pepper. Pour in 2 cups water, cover and simmer for 30 minutes. Garnish with parsley and serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 4, Speed: 4, Overall: 4 Rate this recipe

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