Artichokes In Olive Oil

When Spring comes 'Artichokes' are all over İstanbul. Itis not surprising at all seeing them on the stalls of street sellers stripped to the their bare hearts on every street corner and in all the supermarkets in town.

However in the Aegean part of Turkey artichokes are served with their leaves as well as hearts.We have a big diversity of vegetables and of course this reflects on our dishes. When a dish is cooked with olive oil without meat it is called 'zeytin yağlı'/ olive oil dish. All 'zeytinyağlı' vegetables are cooked in a similar fashion.

This recipe cooked in olive oil is well worth all the effort. Itis considered to be a delicacy and served at special meals. The taste is just exceptional, itis served either at room temperature or cold. Seasoning with fresh dill accents the delicate flavor of the artichoke.

Ingredients:

• 7 artichokes (globe)
• 1 large carrot
• 1 large potato
• 1 cup split peas
• 16-20  pearl onions
• ½  cup olive oil
• 1 tbsp flour
• 1 tsp sugar
• 1,5 cups hot water
• Juice of 1 lemon
• 1 /2 teaspoon powdered mastica or 1 tiny piece
• 1 tsp salt
• sprigs of fresh dill for garnish

How To:

Fill a large bowl with 4 cups of cold water, squeeze 1 lemon into and place the artichokes in and set aside. Dice the carrots and potatoes into small pieces. Peel the onions and leave whole.

Boil the potatoes, carrots and peas. Drain, set aside. In a medium bowl mix the flour, sugar, salt and add lemon juice and water to the mixture, stirring continously until homogenized. Pour olive oil into a pan. Add the pearl onions and sote for 5-6 minutes then add the drained artichokes and sote for another 5 minutes. Add the carrots, peas and potatoes, filling the artichokes with the vegetables.

Add the floured water and mastica. Cover the pan with lid. When the liquid begins to boil
lower the heat and cook until the artichokes are softened. Let cool. Transfer to a serving dish and garnish with the sprigs of dill. Serve at room temperature.

Bon Apetit!

 

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