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Epicurious

Kharshouf bi Zeit

If you want to use fresh baby artichokes, see instructions for preparing the hearts on page 282.

Recipe information

  • Yield

    serves 4

Ingredients

9 artichoke hearts, fresh or frozen
1/3 cup extra-virgin olive oil
Juice of 1 lemon, or to taste
2 cloves garlic, chopped
Salt and pepper

Preparation

  1. Step 1

    Put the artichoke hearts in a pan with the rest of the ingredients and barely cover with water. Simmer, uncovered, for about 20 minutes if fresh or 10 minutes if frozen, until tender. Lift out the artichokes and reduce the sauce.

    Step 2

    Serve cold—whole if small, halved or quartered if large—in their own sauce.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternArtichokeVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoEasyQuick5 Ingredients or FewerSimmerCookbooks
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