Stuffed Artichokes in Olive Oil (Zeytinyagli Enginar)
Written by:
Berk Bahceci
Time:
1 hour
Ingredients: 11
This is a spring dish. Artichokes are preserved in the summer for winter consumption. Keep the fresh artichoke hearts in acidulated water until you are ready to cook them.
Heat the oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes. Add the garlic, carrot, broad (fava) beans, and 1/2 teaspoon of the salt and fry for 5 minutes. Add the artichoke hearts to the pan and cook for a further 5 minutes, stirring continuously. Remove from the heat. Add the lemon juice and mix.
Remove the artichoke hearts from the pan and place them in a separate large saucepan.
Stir the peas into the mixture left in the pan, then use the mixture to fill the artichoke hearts. Add generous 2 cups of water. 1/4 teaspoon of salt and the sugar to the pan with the artichokes, then cover with a layer of parchment paper and put the lid on the pan. Cook over low heat for 30 minutes. Remove from the heat and let rest, covered, for 10 minutes.
