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Artichoke Recipe with Olive Oil



Ingredients for Artichoke Recipe with Olive Oil

1/2 cup of olive oil
1 medium onion
1 potato
1 large carrot
1 cup frozen peas
8 chopped artichokes
2 freshly squeezed lemon juice
1 cup of water
1 teaspoon of granulated sugar
1 teaspoon of salt

For service:
1/4 bunch of dill

Key Point of Artichoke Recipe with Olive Oil

Take care to keep the fresh artichokes, which are extracted from the stems and leaves, in lemon water so that they do not get dark.

Cooking Proposal of Olive Oil Artichoke Recipe

Instead of dry onion, you can prepare the artichoke with olive oil in raw form with a mixture of fresh onions, dill and peas.

How to Make Artichoke Recipe with Olive Oil?

In a pan, fry half a glass of olive oil and 1 diced onion until light pink.

Add chopped and boiled cubes, 1 potato and carrot and fry for 2-3 minutes.

After adding 1 cup of peas, take your garnish from the stove 3-4 minutes later.

To prepare the sauce for cooking artichokes, mix 2 squeezed lemon juice, 1 cup of water, 1 teaspoon of granulated sugar, 1 teaspoon of salt and 2 tablespoons of olive oil in a bowl.

Place 8 artichokes in a large saucepan and put them on the garnish you prepared.

Transfer the lemon water mixture to the pot.

Serve the artichoke cold on your table, enjoy your meal.

Then close the lid and cook until the artichokes are soft.

Service Proposal of Olive Oil Artichoke Recipe

You can sprinkle extra olive oil on the vegetable dish with olive oil that you serve cold.

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Green Bean Recipe with Olive Oil



Green Bean Recipe with Olive Oil

Ingredients for Fresh Bean Recipe:

600 grams of green beans
5 table spoons of olive oil
1 large onion
2 cloves of garlic
3 medium tomatoes (succulent and juicy)
1 cup of hot water
1 teaspoon of granulated sugar
2 teaspoons of salt

The Key to Fresh Bean Recipe

The cooking time may decrease and increase according to the type of green beans you have chosen. If you use lots of succulent and juicy grated tomatoes, you can cook green beans without adding hot water. In the dishes with olive oil, if you perform the cooking process by closing the greaseproof paper on the vegetables; they do not lose their nutritional and color values.

How to Make Fresh Beans Recipe?

Cut the onions into small cubes. Slice the garlic thinly. Grate the tomatoes. Extract the beans and put them in a corner. Heat 5 tablespoons of olive oil in a saucepan.

Roast the chopped onion and 2 cloves of garlic until they get a light color.

Add 600 grams of chopped fresh beans and continue roasting.

Add 2 teaspoons of salt, 1 teaspoon of granulated sugar, 3 grated tomatoes and 1 cup of hot water and mix well.

Cover and leave on low heat until the beans are soft.

Serve lukewarm as desired, but cold to make it even more delicious. Enjoy your meal!

Service Proposal of Fresh Bean Recipe

You can have extra olive oil on the green beans you buy from the stove.

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Celery with Olive Oil



Celery with Olive Oil

We are here with a more delicious version of another vegetable whose benefits will not end with counting. Celery, in its simplest but most delicious form, is this time a guest at your tables with its olive oil state. Making celery with olive oil is quite simple. It is just as easy to diversify the recipe. Our olive oil celery recipe, which you can color by adding various seasonal fruits and vegetables, is here with its step-by-step preparation!

We cooked celery in olive oil with orange and lemon juice. We also did not forget to add a lot of olive oil. We also added the leaves and stems for more flavor and healing. As in many olive oil dishes, we did not forget to add a little sugar. You will make the olive oil celery recipe easier with the practical steps! Bon apetite to you already!

COOKING TIME: 40 minutes

Ingredients for Celery with Olive Oil :

1/2 teaspoon of olive oil
2 medium carrots
2 celery (large)
Juice of 1 lemon
2 teaspoons of orange juice
1 glass of water
2 parts lemon peel
1 teaspoon of granulated sugar
1 teaspoon salt

Peel the celery. Set aside any leaves and stems, if any. Chop the peeled celery into cubes. Soak in lemon water to prevent browning.
Peel the carrots and cut them into half moons.
Wash the celery stalks and leaves you have separated and chop them into small pieces.
Heat half of the olive oil in a wide-bottomed saucepan. Saute the chopped carrots for 2-3 minutes.
Add the celery and continue sautéing for 1-2 more minutes.
Add the celery stalks and leaves as well.
Add the lemon juice, orange juice, and water to the pot.
After adding the lemon peel, add the sugar and salt.
After boiling, add the other half of the olive oil with the lid of the pot closed until the celery softens on low-medium heat and let it cook.
After about 30-35 minutes, when it is cooked, check with the tip of the knife whether the celery is cooked. If it is cooked, take it off the stove. Serve warm if you wish, or after resting at room temperature. Enjoy your meal!

You can also serve it by sprinkling chopped parsley or dill on it.

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Eggplant with Olive Oil



Eggplant with Olive Oil

From salads to fries, from appetizers to pastry, aubergine with olive oil, which we use in various varieties, are placed on the corner of our tables. You should definitely try the eggplant dish with olive oil, which you can consume hot or cold, depending on your preference. I told you in this recipe. Do not forget to try it. Bon appetit already. 🙂

Ingredients for the Recipe for Making Eggplant Dish with Olive Oil

4-5 eggplants
2 green peppers
2 red peppers
1 onion
2 grated tomatoes (I used 4-5 tablespoons tomato sauce)
Half tea glass of olive oil

Preparation of Eggplant Dish with Olive Oil Recipe

* First, the eggplants are peeled and divided into 4 lengthwise, then they are sliced into cubes. Eggplants are left to stand in salted water for about 20 minutes.
* Meanwhile, the onions are chopped for food. The red and green peppers are poured, chopped and prepared.
* Take the olive oil into the pot and add the onions, after they turn pink, add the peppers. After roasting for a few minutes, drain the water and add the eggplants washed. Finally, tomato sauce is added and mixed, and the lid of the pot is closed and the dish is cooked in its own juice.
* After the eggplants soften and cook, turn off the stove. Bon Appetit

You can consume this dish either cold or hot. We like cold more, but it is also nice when it is warm, the choice is yours 🙂

I also used tomato sauce in this recipe, especially during the winter season, we do not buy tomatoes like most of us, we prepare it in summer and consume it throughout the winter. You can prepare these sauces in the summer, I am sure you will like it 🙂

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