Olive Oil Braised Artichoke from Tulum

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The only Turkish establishment in Melbourne honoured with a prestigious chef’s hat, Balaclava’s Tulum restaurant shares their classic Olive Oil Braised Artichoke recipe by Chef Coskun Uysal.

16 April 2024

Olive Oil Braised Artichoke


  • 200 ml mild extra virgin olive oil 
  • 2 large onions, finely chopped 
  • 2 medium-sized carrots, cut into 1 cm cubes 
  • 2 medium-sized potatoes, cut into 1 cm cubes 
  • 150 g peas (fresh or frozen) 
  • 2 tsp sugar 
  • 12 large artichoke bottoms 
  • Lemon juice to taste 
  • 1/2 bunch finely chopped fresh dill 
  • 500 ml water 
  • 10 chamomile tea bags 
  • Salt and pepper 


Heat the water to a boil either on the stovetop or in a kettle. 

Place the chamomile tea bags in a pot and cover them with the boiled water. Allow to steep for 4-5 minutes, then strain the tea. 

Heat a thick-bottomed pan with high edges over medium-low heat. Fry the onion in olive oil until it starts to soften, about 5 minutes, stirring regularly to avoid browning. 

Add the carrots and potatoes. Continue frying, stirring regularly, until the onion is softened but not browned, about 5-6 minutes more. 

Add the peas and cut artichokes and mix well. Add sugar and chamomile tea, along with salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer with the lid on until the artichoke bottoms are completely soft, 15 to 20 minutes. Remove from heat and let stand for at least 15 minutes before serving. 

Serve with a generous squeeze of lemon and finely chopped dill. 

Serves 8 as a starter or 4 as a main course


217 Carlisle Street, Balaclava