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Turkish Artichokes

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juice of 1 lemon
1 teaspoon salt
8 small artichokes
16 small white onions, peeled
1 cup olive oil
juice of 2 lemons
1/2 cup water
1 tablespoon honey
1 teaspoon salt
freshly ground pepper
1 tablespoon fresh dill, minced
lemon wedges for garnish
additional fresh minced dill for garnish


Begin preparation of this dish no later than the morning of the day you wish to serve it, although overnight marination is preferable. Combine 1 teaspoon salt with 1/2 cup water in a small saucepan. Heat and stir until salt is dissolved. Allow mixture to cool. Combine juice of the first lemon, cooled salty water and additional water in a bowl large enough to hold all eight artichokes.

Prepare artichokes by slicing off the stem. Snap off the petals until only the heart remains. Scoop out the hairy choke. Drop each of the artichoke hearts in the bowl with the salt and lemon. When all the artichokes are prepared, remove them from the water, blot dry and place in a saucepan with a tight-fitting lid.

Add the remaining ingredients except for the garnish items. Cover the saucepan and bring to a boil. Reduce the heat to medium-low and simmer until tender, approximately 30-45 minutes. Allow the artichoke mixture to cool and refrigerate. Chill, covered, until approximately 1 hour before serving. Serve sprinkled with additional minced dill and lemon wedges.

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