Carrots, Peas, and Artichokes Meze Salad

Re-created by Debra Steppel, based on the meze salad at Istanbul Kitchen

Quick and easy to make, but best when made the night before and refrigerated overnight.

Serves 8 as a side dish.

Ingredients

~1/2 lb. baby carrots

10 ounces frozen peas

half a bottle of Costco marinated artichoke hearts

2-3 Tbspns. oil from the artichoke hearts

3 Tbspns. lemon juice

1/3 bunch fresh dill

2-3 green onions or chives (white and green parts)

1/2 tsp. turmeric

1/2 tsp. sea salt

optional: black pepper to taste

Mise en Place

1. Cut carrots into pea-sized chunks (1/4 lengthwise then dice).

2. Wash and chop the dill and chives to end up with ~1/4 cup of each.

3. Chop artichokes into smaller (about 1/2") pieces.

Directions

1. Place diced carrots into a 6-cup glass (microwave-safe) bowl with about 1/4 cup water. Cover and cook carrots about 5 minutes. Stir.

2. Add frozen peas and cook the carrots and peas together (covered) another 3-4 minutes. Stir. Drain excess water.

3. Add chopped marinated artichoke hearts along with a few tablespoons of the oil from the artichoke hearts, and lemon juice. Stir.

4. Stir in the chopped fresh dill and chives.

5. Stir in the turmeric, salt, and optional pepper.

6. Refrigerate at least a few hours (preferably overnight).